Bloom yeast: Combine the warm water, yeast and sugar. Stir gently and let sit for 5 to minutes until foamy.

Mix the dough: Combine the 4 cups of flour, salt and garlic powder. Mix in the melted butter and grated cheese. On a floured surface, knead with your hands for approx. 5 minutes or until the dough strengthens into a smooth ball. It will be elastic and slightly tacky, but not too sticky.

First rise: Shape your dough into a ball, place it into a lightly oiled bowl, cover with a tea towel and let it rise in a warm place for1 hour or until it has doubled in size. If it is cold in your home, you may need to wait longer.

Shape the pretzels: Turn out your dough onto a floured surface, and divide into 8 even pieces. Using your hands roll each piece into a long rope. Form into a pretzel twist, pressing down the ends into the dough.

Rest the pretzels: Let the pretzels rest while you prepare the bath.

Preheat oven and prepare bath: Preheat your oven to 200°C or 392°F. In a pot on your stove that will fit a pretzel, bring 7 cups of water to boil in a pot and add in 1/3 cup of baking soda.

Boil the pretzels: Using tongs, gently drop the pretzels into the boiling baker soda water one or two at a time. Boil for 20 to 30 seconds. Remove with a slotted spatula, allowing excess water to drip off, and place them on a baking sheet.

Bake: sprinkle the boiled pretzels with grated parmesan and sea salt. Bake for 12 to 15 minutes until they are a deep golden-brown.

Eat warm and cover leftovers and keep at room temperature for up to 3 days. Best to reheat in the oven before eating again!