Activate the yeast by combining warm water, sugar, kosher salt, and active dry yeast in a stand mixer. Let it sit for about 5 minutes until foamy.

Mix the dough by adding all-purpose flour and melted butter to the yeast mixture. Mix on low speed until combined and knead for 4-5 minutes.

Allow the dough to rise in a lightly oiled bowl covered with a towel for 50-55 minutes, until doubled in size.

Preheat the oven to 450°F and line two half-sheet pans with parchment paper.

Prepare the boiling bath by boiling water and baking soda in a large pot.

Shape the pretzels by dividing dough into 8 pieces, rolling each into a rope, twisting into pretzel shape, and placing on pans.

Boil the shaped pretzels in the baking soda bath for 30 seconds each, then transfer to lined pans.

Brush boiled pretzels with egg yolk and sprinkle with pretzel salt before baking for 12-14 minutes.

Prepare the Salsa Verde Cheese Sauce by melting butter, whisking in flour, adding milk, then stirring in the cheeses and salsa verde until creamy.

Serve warm pretzels with the Salsa Verde Cheese Dipping Sauce.