In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, granulated sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. Add the melted butter, flour and fine sea salt. Using the dough hook on low speed, mix until combined, then increase speed to medium and knead for 4–6 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place for about 45–60 minutes, until doubled in size.

Forming & Baking Soda Bath

Preheat & prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside. In a wide, shallow pot, bring 8 cups of water and 3 tablespoons baking soda to a gentle boil.

Portion & shape

Turn the risen dough onto a lightly floured surface and divide into 3 equal portions (for 3 large pretzel sticks). Roll each portion into a long rope about 10–12 inches long, tapering the ends slightly to create a classic pretzel-stick shape (you can leave uniformly thick sticks if preferred).

Boil briefly

Working one at a time, carefully lower each dough stick into the simmering baking-soda bath for 20–30 seconds, turning once so both sides get coated and slightly set. Use a slotted spatula to remove and let excess water drip back into the pot.

Finish & salt

Place the boiled sticks on the prepared baking sheet about 2 inches apart. If using egg wash, whisk the beaten egg with 1 tsp cold water and brush lightly over the tops for a deeper brown crust. Sprinkle the pretzel salt evenly over each stick.

Bake

Bake in the preheated 450°F (230°C) oven for 12–16 minutes, until the pretzels are deep golden-brown. Rotate the pan halfway through if your oven browns unevenly. Remove from oven and cool on a rack for 5 minutes before serving.

White Queso (Dipping Sauce)

Make roux

While pretzels rise or bake, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add 1 tablespoon flour and whisk constantly for 1 minute to form a blond roux.

Add milk & thicken

Slowly whisk in 1 cup whole milk and bring the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 2–3 minutes.

Add cheeses & seasonings

Lower heat to low and add the softened cream cheese, shredded monterey jack and white cheddar in small handfuls, stirring until fully melted and smooth. Stir in the chopped mild green chile, garlic powder, onion powder, ground cumin, black pepper and salt. Taste and adjust seasoning; add up to 1/2 teaspoon more salt if desired.

Finish

Remove from heat and stir in 1/2 teaspoon lime juice if using. Keep warm until ready to serve; if the queso thickens too much, thin with a little warm milk (1 teaspoon at a time) to reach dipping consistency.