Activate the yeast by combining lukewarm water and instant rise yeast. Let it sit for about 5 minutes.

Mix melted butter, brown sugar, and salt in a bowl. Add the activated yeast mixture and stir well.

Gradually add all-purpose flour until a thick dough forms; the dough should feel slightly sticky.

Knead the dough on a floured surface for about 2 minutes, then let it rest in a greased bowl for 10 minutes.

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

Shape the dough into pretzels and place them on the baking sheet.

Boil 10 cups of water with 2/3 cup of baking soda. Boil each pretzel for about 20 seconds.

Brush pretzels with egg wash and sprinkle with coarse salt.

Bake for 12-15 minutes until golden brown.

Heat 2 cups of whole milk in a saucepan over medium heat until warm.

Melt unsalted butter in a separate pan and whisk in flour to create a roux.

Pour in the warm milk, whisking constantly until thickened, about 5-7 minutes.

Gradually stir in 2 cups of sharp cheddar cheese until melted and smooth.

Serve pretzels warm with the creamy cheese dip.