In a stand mixer, combine 1 ½ cups warm water, 1 tablespoon sugar, and 2 teaspoons kosher salt. Sprinkle 1 package of active dry yeast over the mixture and let it foam for about 5 minutes. Add 4 ½ cups all-purpose flour and ¼ cup melted butter, mixing on low speed until combined. Knead the dough on medium speed for 4-5 minutes until it's smooth and elastic.

Lightly oil a large bowl and place the kneaded dough inside, turning it to coat with oil. Cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free area for 50-55 minutes, or until the dough has doubled in size and feels puffy to the touch.

While the dough is rising, preheat your oven to 450°F (232°C). Prepare two half-sheet pans lined with parchment paper.

In a large pot, bring 10 cups of water and ⅔ cups of baking soda to a rolling boil.

Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces and roll each piece into a 24-inch rope. Twist each rope into a pretzel shape and place them on the lined pans.

After shaping, carefully add the pretzels to the boiling baking soda bath, one at a time, for about 30 seconds. Use a slotted spatula to remove them and return them to the prepared pans.

Brush each pretzel with an egg wash made from 1 egg yolk and 1 tablespoon of water. Sprinkle with pretzel salt. Bake in the preheated oven for 12-14 minutes, or until golden brown.

In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, then gradually stir in 1 cup milk until thickened. Add 1 cup grated cheddar cheese, 1 packet Velveeta cheese sauce, and ⅓ cup Salsa Verde, cooking on low for about 20 minutes until creamy.