In a large mixing bowl, combine warm water with granulated sugar and active dry yeast. Stir gently and let sit for about 5 minutes until frothy.

In another bowl, whisk together all-purpose flour and kosher salt.

Pour the dry ingredients into the activated yeast mixture and stir until a cohesive dough forms.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.

Shape the dough into a ball, place in an oiled bowl, and cover. Let rise for about 30 minutes until doubled.

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

In a large pot, bring 10 cups of water to a rolling boil and whisk in baking soda.

Punch down the risen dough, divide into 12 pieces, and shape each into a rope and twist into a pretzel shape.

Gently lower each pretzel into the boiling solution for 30 seconds per side, then drain and transfer to the baking sheet.

Make a slit in the top of each pretzel and stuff with shredded cheese.

Brush each pretzel with beaten egg and sprinkle with coarse sea salt.

Bake for 15-20 minutes until golden brown.

Allow to cool slightly on a wire rack before serving warm.