Parmesan Pretzel Knots

INGREDIENTS

1 1/2 cups

warm (110 to 115 degrees F) water

1 tbsp

sugar

2 tsp

kosher salt

package active dry yeast

22 oz

all-purpose flour, approximately 4 1/2 cups

2 oz

unsalted butter, melted

2 tbsp

Italian Seasoning

1/2 cup

grated parmesan cheese

Vegetable oil, for pan

10 cups

water

2/3 cup

baking soda

large egg yolk beaten with 1 tablespoon water

Pretzel salt

Warmed Marinara Sauce for serving

1 tbsp

butter

2 tbsp

flour

1 cup

milk

3/4 cup

freshly shredded Parmesan cheese

Kosher salt and freshly cracked pepper