In the bowl of a stand mixer, combine 1 cup warm water, the yeast, and ½ teaspoon sugar.

Whisk the mixture together and set aside to rest for 10 minutes.

Using the whisk attachment of your stand mixer, add in the remaining granulated sugar, brown sugar, vegetable oil, and salt and whisk to combine.

Slowly, add in the bread flour and mix on low until blended.

Once blended, switch to the hook attachment, and slowly add in the all-purpose flour.

Continue mixing at low speed for 4 to 5 minutes until the dough is elastic and smooth. If needed, you may add an additional ¼ cup flour. You do not want a wet dough, but one that is smooth and holds its shape.

Oil a large bowl lightly, then place the ball of dough into the bowl and cover with plastic wrap or a damp towel.

Set the bowl in a warm place until it has doubled in size, approximately 1 hour.

Punch down the dough. Divide the dough into 6 equal portions.

Preheat the oven to 425°F and line two baking sheets with parchment paper then lightly spray with non-stick spray and set aside.

Place one portion at a time onto a clean surface, keeping the rest covered with the towel or plastic wrap until needed.

Roll each portion of dough into a rope that is around 18" long.

Cut the rope into 1 ¼" pieces and set aside then cover with a damp towel until ready to cook.

Repeat this process until all of the dough is cut into pieces.

In a large bowl, combine hot water and baking soda and whisk together.

Using the slotted spoon, dip the dough pieces into the water mixture.

Remove them from the water, letting the excess water drip off, then place them onto the prepared baking sheets in a single layer.

Repeat the process until all of the dough pieces have been dipped. You may need to reheat the water mixture in the microwave between batches to keep the liquid hot.

Bake the pretzels for 8 to 11 minutes until they are golden brown.

In a medium bowl, melt the butter and set aside.

Mix together cinnamon and sugar in a shallow bowl.

Once cooked, remove from the baking sheets and dip into the butter, then roll or toss in the prepared cinnamon sugar.