In a small bowl, dissolve 2 ¼ teaspoons of active dry yeast into 1 cup of warm water. Add 2 tablespoons of granulated sugar and stir gently. Allow the mixture to sit for 5-10 minutes, or until it becomes foamy.

In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Pour in the foamy yeast mixture along with 4 tablespoons of melted unsalted butter. Stir until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Form into a ball.

Place the kneaded dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-1.5 hours or until doubled in size.

After rising, punch the dough down, divide it into 8 pieces, and roll each into a 24-inch rope. Shape into pretzels and place on a parchment-lined baking sheet.

Bring 10 cups of water to a gentle boil and stir in ⅔ cup of baking soda. Boil each pretzel for 30 seconds, then remove with a slotted spoon.

Brush each boiled pretzel with the beaten egg. Mix ½ cup of granulated sugar with 2 teaspoons of ground cinnamon, then sprinkle over the pretzels.

Preheat the oven to 375°F (190°C). Bake for 12-15 minutes until golden brown. Let cool slightly on a wire rack.