Make the Pretzel Dough:

1. In a stand mixer bowl, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let sit until foamy, about 5 minutes.
2. Add 2 cups flour and melted butter. Mix on low using the dough hook.
3. Add remaining 2 ½ cups flour, mix on medium until dough is smooth and pulls away from the bowl (about 4-5 mins).
4. Place dough in an oiled bowl, cover, and let rise in a warm place for 50-55 mins or until doubled.

Shape & Boil Pretzels:

1. Preheat oven to 450°F. Line two baking sheets with parchment and spray with non-stick spray.
2. Bring 10 cups water and baking soda to a boil in a large pot.
3. Divide dough into 8 equal pieces; roll each into a 24-inch rope.
4. Shape into pretzels, place on prepared baking sheets.
5. Boil pretzels individually for 30 seconds each, remove with spatula, and return to baking sheets.
6. Brush with egg wash and sprinkle with pretzel salt.

Bake Pretzels:

• Bake at 450°F for 12-14 minutes until golden brown. Cool 5 mins, then brush with melted butter if desired.

Make Salsa Verde Cheese Sauce:

1. Melt butter in saucepan over medium heat. Whisk in flour, cooking 1 minute.
2. Gradually whisk in milk until thickened.
3. Add cheddar cheese and Velveeta sauce, stirring until smooth.
4. Mix in Salsa Verde and salt to taste. Simmer gently for 20 mins, stirring occasionally.