In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit until frothy, about 5 minutes.

Add all-purpose flour, kosher salt, and melted butter to the mixture. Knead until a smooth dough forms.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with cooking spray.

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

Divide the dough into 8 equal pieces and roll each piece into a rope, then shape into a pretzel.

Boil each pretzel in the baking soda water for about 30 seconds, then transfer to the baking sheet.

In a small bowl, mix packed light brown sugar, granulated sugar, and ground cinnamon. Sprinkle over the pretzels.

Bake pretzels for 12-15 minutes until golden brown.

In a medium bowl, mix softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth. Serve as a dip for the pretzels.