In a medium bowl, combine warm water with granulated sugar and active dry yeast. Stir gently and let sit for about 5 minutes until frothy.

In a large bowl, whisk together all-purpose flour and kosher salt until lump-free.

Pour yeast mixture into dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Grease a large bowl and place the kneaded dough inside. Cover and let it rise in a warm place for about 30 minutes.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large pot, bring 10 cups of water to a boil and add baking soda slowly, stirring carefully.

Punch down the risen dough and divide it into 10 pieces. Roll each piece into a 24-inch rope and twist the ends to shape into pretzels.

Boil each pretzel in the baking soda bath for 30 seconds using a slotted spoon, then place on the prepared baking sheet.

Make a shallow slit on top of each pretzel and gently stuff with shredded cheese.

Brush the tops with beaten egg and sprinkle coarse sea salt before baking.

Bake for 15-20 minutes until golden brown.