In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast.

Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.

Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.

Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with ten 4" individual parchment squares.

Divide the dough into 10 pieces, weighing about 80g each.

To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other two times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.

Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough.

Cover the pretzels and proof for about 30 minutes.

Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.

Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda.

Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on the baking sheet lined with parchment paper.

Bake for about 12-15 minutes until deeply golden. Allow to cool for a few minutes on the baking sheet before coating them.

Brush the melted butter onto each pretzel.

In a small bowl, combine the sugar and cinnamon.

Sprinkle a generous amount of the cinnamon sugar onto each pretzel, and enjoy warm.