Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until foamy.
Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a floured surface.
Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
Place dough in a greased bowl, turning once to coat. Cover with a towel and let rise in a warm place for 1 hour until doubled.
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Punch down the risen dough and divide into 8 equal portions. Roll each into a 20-inch rope.
Shape each rope into a pretzel: form a U shape, cross the ends twice, then fold down and press onto the bottom of the U.
Bring 10 cups water to a boil in a large pot. Carefully add baking soda (it will foam).
Boil pretzels one or two at a time for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
Brush each pretzel with beaten egg. Mix cinnamon and sugar together, then sprinkle generously over the wet pretzels.
Bake for 12-15 minutes until deep golden brown. Cool on a wire rack for 5 minutes before serving warm.
