Mix warm water, yeast, and sugar. Let sit 5 minutes. Take your time here and make sure everything is evenly distributed. I like to use a large bowl so there's plenty of room to work.
Add flour and salt, knead until smooth. Always taste as you go — you can add more seasoning, but you can't take it away! The dough should feel smooth and slightly tacky but not sticky. If it's too dry, add a tiny splash of water; if too sticky, dust with a little more flour.
Let rise 30 minutes.
Divide into 8 pieces, roll into ropes, shape into pretzels.
Boil water with baking soda. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
Dip each pretzel in boiling water for 30 seconds. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
Place on baking sheet, sprinkle with coarse salt. Always taste as you go — you can add more seasoning, but you can't take it away!
Bake at 450°F for 12-15 minutes. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
For cheese sauce: melt butter, whisk in flour, add milk, stir in cheese.