Combine warm water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle active dry yeast on top and let sit for 5 minutes, or until foamy.

Add flour and melted butter to the yeast mixture. Using the dough hook attachment, mix on low until combined, then increase to medium speed and knead for 4 to 5 minutes until smooth.

Remove dough, oil the bowl with non-stick cooking spray, return dough to the bowl, cover with plastic wrap, and let it rise in a warm place for 50 to 55 minutes until doubled in size.

Preheat oven to 450°F. Line 2 half-sheet pans with parchment paper and brush with vegetable oil.

Bring 10 cups of water and baking soda to a rolling boil in an 8-quart saucepan.

Turn dough onto an oiled work surface, divide into 8 equal pieces, and roll each into a 24-inch rope. Form into pretzel shapes.

Carefully place pretzels in boiling water one by one for 30 seconds. Remove with a large spatula and return to the half-sheet pans.

Brush pretzels with the beaten egg yolk and water mixture, then sprinkle with pretzel salt.

Bake in preheated oven for 12 to 14 minutes until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving.

In a small saucepan over medium heat, melt butter and whisk in flour to form a paste.

Gradually add milk while whisking until thickened to create a roux.

Stir in cheddar cheese and Velveeta until smooth, then mix in Salsa Verde and simmer on low for 20 minutes, stirring occasionally.