Prepare the yeast mixture by combining warm water, sugar, and kosher salt in a mixing bowl, then sprinkle active dry yeast on top and let sit for 5 minutes until foamy.

Combine ingredients in a stand mixer fitted with a dough hook, mixing the flour and melted butter, then gradually add the yeast mixture to form a rough dough.

Let the dough rise in a greased bowl covered with a damp cloth until doubled in size for 50-55 minutes.

Preheat the oven to 450°F and line two baking sheets with parchment paper.

Boil water in a large pot and carefully add baking soda, creating a boiling water bath for the pretzels.

Shape the risen dough into 8 equal pieces, rolling each into ropes and twisting them into traditional pretzel shapes.

Gently boil each pretzel in the water bath for 30 seconds, then remove and let excess water drip off.

Brush boiled pretzels with an egg yolk and water mixture, sprinkle with pretzel salt, and bake for 12-14 minutes until golden.

Optionally, brush baked pretzels with melted butter for extra flavor.

While baking, prepare the cheese sauce by melting butter, whisking in flour, then gradually adding milk and stirring in cheddar, Velveeta, and salsa verde until thickened.