Mix all seasoning ingredients in a bowl. Set aside.

In the bowl of a standing mixer, add sugar and kosher salt. Add in water and mix to dissolve. Then sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture starts to foam.

Slowly add the flour and melted butter (make sure the butter isn't too hot) and mix using the dough hook attachment. Mix on low speed until well combined.

Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes.

Transfer the dough to a bowl that's been greased with vegetable oil, cover with plastic wrap and place in a warm spot for approximately 50 minutes until the dough has doubled in size.

While you're waiting for the dough to rise, line 2 sheet pans with parchment paper and lightly brush them with the vegetable oil. And prepare your egg wash. Set both aside.

When the dough has risen, preheat the oven to 450 degrees F.

Bring the 10 cups of water and the baking soda to a boil in an 8-quart saucepan.

Then turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Rolling each piece out into a long 24-inch rope.

Make a U-shape with the rope. Takes the two ends and cross them over each other and press them into the bottom of the U to form the pretzel shape. (you can also cut them into small bite sized pieces instead of a large pretzel shape.)

Place all the pretzels on the parchment lined sheet pans.

Once the water is boiling, add them 1 at a time, for 30 seconds each, into the boiling water.

Return them to the sheet pan, brush the top of each pretzel with the beaten egg wash and sprinkle liberally with the everything bagel seasoning.

Bake until dark golden brown in color, approximately 12 to 14 minutes.

Transfer to a cooling rack and then start dipping!