In the bowl of stand mixer, combine water and sugar.

To your stand mixer add the water, sugar, and yeast and let sit 10 minutes, until foamy.

Add in the flour and salt and add in the dough hook, but before you turn it on stir the flour in with a spoon until a dough is made (about 1 minute).

Turn on the mixer on medium speed (using the dough hook), beat on medium-low speed for 6-8 minutes until the dough is shiny and pulling away from the sides of the bowl.

Take the dough hook off, pick up the dough ball and coat the mixer bowl with a thin layer of oil then put the dough back in and cover it with a kitchen towel for 1 hour in a warm place (you want the dough to double in size).

Preheat oven to 450 degrees and line baking sheets with parchment paper.

Cut away small ¼ cup sized balls of dough, roll them into thin logs and cut ¾- to 1-inch pieces and place them onto the baking sheets.

Once you've cut all the pretzel dough into small pieces (careful to not stack the dough bits on top of each other – use more than one baking sheet), bring a large pot of water to a boil.

Slowly add baking soda (do this slowly because it will react in the pot), then reduce the heat to a medium-low and in small batches cook the pretzel bits for 1 minute (turn them halfway through).

Remove the pretzels and line them up on the baking sheets.

Once you've cooked all the batches of pretzels in the baking soda water, bake them for 11-13 minutes, or until golden brown.

To coat them, let the pretzels cool for 10 minutes when they come out of the oven, brush them in the melted butter, then in a mixture of the cinnamon and sugar.