In a small bowl, combine warm water (105–115°F), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), combine 3 1/2 cups flour and 1 tsp fine sea salt. Add the foamy yeast mixture and 2 tbsp melted butter. Mix on low to combine, then increase speed to medium and knead 5–7 minutes until dough is smooth, slightly tacky, and elastic. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape sticks

Turn the risen dough out onto a lightly floured surface and divide into 3 equal pieces. Working with one piece at a time, roll each piece into a 10–12 inch log about 1 to 1 1/4 inches thick to form a thick pretzel stick. Place sticks on a parchment-lined baking sheet, spaced so they won’t touch.

Proof

Cover the shaped sticks loosely with a clean kitchen towel and let proof 20–30 minutes until slightly puffed.

Baking Soda Bath & Finish

Preheat oven

Preheat oven to 425°F (220°C). Position rack in the center.

Prepare baking soda bath

In a wide, shallow saucepan, bring 6 cups water to a simmer. Carefully add 3 tbsp baking soda (it will bubble). Stir until dissolved and simmer for 1 minute.

Dip sticks

Using a slotted spatula or spoon, gently lower each proofed pretzel stick into the simmering baking soda bath for 20–30 seconds, turning once so both sides get coated. Work in batches if needed.

Egg wash & salt

Remove sticks from the bath and return to the parchment-lined sheet. Lightly brush each stick with the egg wash (1 beaten egg + 1 tbsp water). Sprinkle coarse pretzel salt evenly over the tops.

Bake

Bake in the preheated oven 12–16 minutes, rotating the pan once halfway, until sticks are deep golden brown on the outside and sound hollow when tapped. Baking time may vary slightly depending on thickness.

Cool briefly

Transfer baked pretzel sticks to a wire rack and let cool 5 minutes before serving so they set but remain warm.

White Queso

Make roux

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Whisk in 1 tbsp flour and cook 30–60 seconds until pale and bubbly (do not brown).

Add milk

Gradually whisk in 1 cup whole milk, smoothing any lumps. Cook, whisking constantly, until mixture thickens and begins to gently simmer, about 3–4 minutes.

Melt cheeses

Lower heat to low and add 2 oz cream cheese, 3 oz shredded Monterey Jack, and 2 oz shredded white cheddar in small handfuls, stirring until fully melted and smooth.

Season

Stir in 1 tsp ground white pepper, 1/2 tsp kosher salt (adjust to taste), and 1 tsp minced pickled jalapeño if using. Keep queso warm on lowest heat or transfer to a small serving ramekin and place over a warm water bath to maintain temperature.

Serve

Spoon the warm white queso into a dipping bowl and serve alongside the pretzel sticks while both are warm.