In a medium bowl, combine 1 cup of warm water with 2 1/4 teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let the mixture sit for about 5 to 10 minutes, or until it becomes frothy.

While the yeast is activating, take a large mixing bowl and add 3 1/2 cups of all-purpose flour and 1 teaspoon of salt. Use a whisk to mix these ingredients together until well combined.

Once the yeast mixture is frothy, pour it into the flour mix along with 2 tablespoons of melted unsalted butter. Mix thoroughly until a dough begins to form.

Transfer the dough onto a lightly floured surface and knead it for approximately 5 to 7 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm area for about 1 to 1 1/2 hours, or until it doubles in size.

Once risen, punch down the dough, divide it into 8 equal pieces, and roll each into an 18-inch rope, twisting and shaping it into a classic pretzel form.

Preheat your oven to 375°F (190°C). In a large pot, bring 10 cups of water to a boil and add 1/4 cup of baking soda.

Carefully drop each shaped pretzel into the boiling water, letting them cook for about 30 seconds. Remove them with a slotted spoon and place on a lined baking sheet.

Brush each boiled pretzel with the beaten egg, then sprinkle a mixture of granulated sugar and ground cinnamon generously over the top.

Place the prepared pretzels in the preheated oven and bake for 12 to 15 minutes, or until golden-brown.

Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack.