In a large bowl, mix the warm water with the active dry yeast and granulated sugar. Let it sit for about 5-10 minutes until frothy.

In a separate bowl, whisk together the all-purpose flour, kosher salt, garlic powder, onion powder, and black pepper.

Pour the frothy yeast mixture into the dry ingredients and add the melted butter. Mix until a dough forms.

Transfer the dough onto a floured surface and knead for about 5-8 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot until it doubles in size—about 1 hour.

While the dough rises, combine the sharp cheddar, mozzarella, and cream cheese in a bowl, mixing until smooth.

Once the dough has risen, punch it down. Divide it into equal portions (about 8-10 pieces). Roll each piece into a rope, then shape it into a pretzel.

Place a spoonful of the cheese mixture in the center of each pretzel shape, then seal it by pinching the edges.

In a large pot, bring water to a boil and add the baking soda. Boil a few pretzels at a time for about 30 seconds on each side.

Place the boiled pretzels on a lined baking sheet. Brush with the egg wash and sprinkle with coarse sea salt. Bake at 425°F for 12-15 minutes or until golden brown.

Optionally, brush the pretzels with melted butter after baking for extra flavor. Let them cool slightly before serving.