1-First, start by combining the warm water, light brown sugar, active dry yeast, and melted unsalted butter in a stand mixer bowl. Mix it until everything blends, then let it sit for 5 minutes to get frothy. This step activates the yeast, which is key for that soft, airy texture.

2-Next, add the sea salt, all-purpose flour, and chopped fresh rosemary to the mixture. Mix on low speed to combine, then switch to medium and knead for about 3 to 4 minutes until the dough is smooth. If it feels too sticky, sprinkle in extra flour one tablespoon at a time until it’s just right.

3-Shape the dough into a ball and place it in a bowl greased with canola oil. Cover it and let it rise in a warm spot for about 1 hour, or until it doubles in size. While you wait, preheat your oven to 425 degrees Fahrenheit and bring 3 quarts of water to a boil in a large pot.

4-Divide the risen dough into 8 pieces and roll each into a long rope. Twist them into pretzel shapes by crossing the ends. Add the baking soda to the boiling water, then boil the pretzels two at a time for 30 seconds, splashing the tops with water for that classic pretzel shine.

5-Remove the pretzels and place them on baking sheets. Brush with the egg wash made from 1 egg beaten with 1 tablespoon cold water, and sprinkle with sea salt. Bake for 15 to 18 minutes until they’re golden brown, then cool on a wire rack.

6-For the cheese sauce, melt butter in a saucepan over medium heat and whisk in flour. Gradually add milk and whisk until it thickens, then stir in shredded Cheddar cheese until smooth. Mix in fresh rosemary, salt, and pepper to taste, and serve it alongside your pretzels. The total time is about 1 hour and 45 minutes, including rising and baking.