1. – In a large bowl, combine the warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy.

2. – Add the flour and salt to the yeast mixture and stir until a shaggy dough forms. Knead the dough for 5 minutes until smooth and elastic.

3. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.

4. – Preheat oven to 450°F. Line a baking sheet with parchment paper.

5. – Divide the dough into 8 equal pieces. Roll each piece into a 12-inch rope.

6. – Make a U-shape with the rope, crossing the ends over each other twice to form a pretzel shape. Place on the prepared baking sheet.

7. – In a shallow bowl, combine the baking soda and 4 cups of water. Dip each pretzel into the baking soda solution, then place back on the baking sheet.

8. – In a small bowl, mix together the cream cheese, cheddar cheese, bacon, and jalapeños until well combined.

9. – Use your fingers to create a pocket in the center of each pretzel and stuff with the cheese mixture.

10. – Brush the pretzels with the beaten egg and sprinkle with coarse sea salt.

11. – Bake for 12-15 minutes until golden brown.

12. – Serve warm and enjoy!