• In a large bowl/the bowl of a stand mixer, add the yeast, water and sugar. Let sit for 5 minutes to "bloom" (it should look bubbly/frothy).
• Add the melted butter, salt and half of the flour and bring together (using the dough hook attachment or a wooden spoon). Add the remaining flour and bring together completely. If it looks really wet, add more flour (about 3 tbsp at a time). If it's feeling dry, add more water (1-2 tbsp at a time). Either mix on medium speed with the dough hook attachment for 5 minutes, or knead by hand for 8-10 minutes. The dough should come together into a springy ball. If you press your finger into it, it should 'spring' back. If not, keep kneading.
• Form into a ball and let the dough rest about 30 minutes.

Make the Filling

• Meanwhile, in a bowl, combine all ingredients until everything comes together. Do a taste test to ensure it is the right spice level. Set aside.

Baking Soda Bath/Shaping

• To a large, deep pot, add the baking soda and water (do not wait to add the baking soda once the water is boiling). Set aside while you shape and fill.
• Preheat oven to 400℉/200℃. Line two large baking sheets.
• Shape the pretzels as shown in images: Divide the dough into 8 balls of roughly equal size. To each ball, roll into a long rope.
• Flatten this 'rope' by pressing down, then spread over the filling. If the filling feels really stiff, use your hands (messy but does the job so much easier than a spoon).
  
• Pinch the dough together to seal the filling.
  
• Take the two ends of the 'rope', and place into a U shape. Twist the ends twice to form a sort of braid. Bring this braid down and over the bottom of that U shape. Press to seal the ends.
  
• Place all pretzels on a lined baking sheet and bring the pot of water to a light rolling boil .
  
• Use a slotted spoon to place each pretzel in the baking soda bath for 30 seconds (I recommend only doing 2 at a time maximum). Once done place on a baking sheet, leaving room to expand in the oven.
• Scatter over sesame seeds and bake 20 minutes, until golden. Let cool a little before serving (although these are definitely best eaten warm with a side of spicy ranch or similar).