Activate the yeast: In a large bowl, combine the warm water, sugar, and kosher salt. Sprinkle the yeast over the top and let stand for about 5 minutes until foamy.

Make the dough: Stir in the flour and melted butter until a shaggy dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.

First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

Prep cheese and oven: Cut mozzarella sticks in half if desired. Preheat oven to 450°F (232°C). Line baking sheets with parchment paper.

Portion and fill: Turn dough out and divide into 10 equal pieces. Roll each into a 22-inch rope. Wrap each rope around a mozzarella stick, pinching seams and ends to fully enclose the cheese. Shape into classic pretzel form (make a U, twist ends once, fold down, and press to seal).

Baking soda bath: Bring 10 cups water and the baking soda to a rolling boil in a large pot. Boil pretzels one at a time for 30 seconds, then remove with a slotted spoon and place on the prepared sheets.

Egg wash and salt: Brush pretzels with the beaten egg yolk mixture and sprinkle with coarse sea salt.

Bake and serve: Bake 12–14 minutes until deep golden brown. Cool slightly and serve warm for the best cheese pull.