In a small bowl, combine 1 cup of warm water with 1 packet of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast mixture is frothy, add it to the flour mixture. Stir until a dough begins to form.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

While the dough is rising, preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches), then form each rope into a pretzel shape by twisting the ends together and folding them back down.

In a large pot, bring 10 cups of water and ⅔ cup of baking soda to a boil. Carefully add the pretzels, one or two at a time, and boil for about 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheets.

Melt some butter and brush it generously over each pretzel. This will help the cinnamon sugar stick.

In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of cinnamon. Sprinkle this mixture over the pretzels to coat them well.

Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Keep an eye on them to avoid burning.

Once baked, allow the pretzels to cool slightly before serving. Enjoy them warm!