In a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast over mixture and let foam for 5 minutes. Gradually add flour and melted butter, mixing until combined, then slowly add remaining flour until dough forms.

Knead the dough on medium speed for 4-5 minutes until smooth and elastic. Dough should be slightly tacky; add more flour if necessary. Lightly oil a large bowl and place dough inside.

Cover the bowl with a clean towel and set to rise for 50-55 minutes until it doubles in size.

Preheat your oven to 450°F about 20 minutes before the dough finishes rising. Line two baking sheets with parchment paper.

Once risen, punch down the dough and divide it into 8 pieces. Roll each piece into a rope and shape them into pretzels.

In a large pot, bring water to a boil and add baking soda. Drop each pretzel into boiling water for 30 seconds before removing.

Place the pretzels back onto the baking sheets. Brush with egg wash and sprinkle with pretzel salt.

Bake for 12-14 minutes until golden brown. Allow to cool for 5 minutes before serving.

For the dipping sauce, melt butter, whisk in flour, add milk, stir until thickened, then mix in cheese and salsa verde.

Serve warm pretzels with the creamy cheese sauce.