In a mixer with dough hook, combine warm water, white sugar, salt, and yeast. Mix for about 10 seconds.
Let sit for 5 minutes to proof yeast. Make sure the yeast is bubbly. If it doesn't start again. Your water should be warm, not hot, as hot can kill the yeast.
Slowly add in flour and butter while mixer is going.
When dough starts to pull away from the sides, you have enough flour
Let knead for 5-7 minutes. This is very important as it gives the gluten a chance to activate. So set a timer. The dough should all be in one ball, and the sides should be clean.
Take dough out of mixing bowl, coat in olive oil and return to mixing bowl, cover and let rise until double (Approx 1 hr in warm kitchen)
Once risen, mix the brown sugar and cinnamon together, and using your mixer with hook, swirl it through the dough (Should look marbled)
Preheat oven to 450 degrees F
In a large pot bring 9 cups of water and 2/3 cup baking soda to a boil
While waiting for it to boil, separate dough into 12 equal pieces, and roll into pretzel twists
Once boiling, drop twists, one at a time into boiling water for 30 seconds.
Remove and place on a parchment lined baking sheet
Mix up egg wash by whisking together 1 large egg and water, brush over the top of the pretzels
Bake at 450 for 11-12 minutes
Remove from baking tray to cooling rack, while cooling, mix together sugar and cinnamon, and melt butter
Dip pretzels in melted butter (or brush it over the top), and dip in cinnamon and sugar mixture
Mix up frosting and use it as a dip. Enjoy!