In a large mixing bowl (or stand mixer bowl), combine warm water, 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.

Add the flour, salt, and 4 tablespoons melted butter to the yeast mixture. Mix with a spoon or dough hook until a shaggy dough forms.

Knead the dough: If using a stand mixer, knead on low speed for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.

Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.

Roll each piece into a long rope, about 20-24 inches (50-60 cm) long and about 1/2 inch (1.25 cm) thick.

Form a U-shape with the rope, then cross the ends over each other. Twist the ends once more, then fold them down to meet the bottom curve of the U-shape, gently pressing to secure.

Place the shaped pretzels on two parchment-lined baking sheets, leaving space between them.

Preheat oven to 450°F (230°C). In a large pot or wide, shallow saucepan, bring 8 cups of water to a rolling boil. Carefully add 1/2 cup baking soda (it will fizz up). Reduce heat to a gentle simmer.

Working with one pretzel at a time (or 2-3 if your pot allows without overcrowding), carefully lower each pretzel into the simmering baking soda bath for 20-30 seconds, flipping halfway through. Do not exceed 30 seconds, or the pretzels may develop a metallic taste.

Using a slotted spoon or spider, carefully remove the pretzel, allowing excess water to drain. Place it back on the parchment-lined baking sheet. Repeat with all remaining pretzels.

Bake in the preheated oven for 12-15 minutes, or until golden brown. (You may need to bake in two batches, 12-15 minutes each).

While the pretzels are baking or immediately after they come out of the oven, prepare the coating. In a shallow dish or plate, whisk together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon.

In a separate small bowl, melt 4 tablespoons unsalted butter.

As soon as the pretzels are out of the oven, brush each one generously with melted butter.

Immediately dredge (or sprinkle generously) each buttered pretzel in the cinnamon sugar mixture, ensuring it's fully coated.

Transfer coated pretzels to a wire rack to cool slightly before serving.