Activate the yeast in a large bowl with warm water, sugar, and yeast, and let sit for 5–10 minutes until bubbly.

Add flour, salt, and melted butter to the activated yeast and mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth.

Place kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled.

Punch down the risen dough, roll into ropes, form heart shapes, and place on a parchment-lined baking sheet.

Boil water and baking soda in a large pot, then boil each pretzel for 30 seconds before removing them.

Brush pretzels with egg wash and sprinkle with sea salt or cinnamon sugar.

Bake in a preheated oven at 450°F (230°C) for 12–15 minutes until golden brown.

Cool on a wire rack for 5 minutes before serving warm with dips.