In a mixing bowl, dissolve instant rise yeast in 1 cup of lukewarm water. Add melted unsalted butter, brown sugar, and salt. Stir to combine.

Gradually mix in all-purpose flour until a thick dough forms. Knead for about 2 minutes on a floured surface.

Place the dough in a greased bowl and cover it for 10 minutes to rest.

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a large pot, boil 10 cups of water and add baking soda. Maintain a steady boil.

Divide dough into 8 pieces, roll each into ropes, and twist into pretzel shapes.

Boil each pretzel in the bath for 20 seconds, then place them on the baking sheets.

Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes until golden.

In a saucepan, warm whole milk until steaming, then melt in unsalted butter.

Whisk in flour to create a roux and gradually stir in warm milk until thickened, about 3-5 minutes.

Remove from heat and slowly add shredded cheddar cheese, stirring until melted and creamy.