In a stand mixer fitted with the dough hook, combine all the dough ingredients except for the butter. Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms.

Add the butter and continue mixing for an additional 5 minutes, until the butter is fully incorporated and the dough passes the windowpane test.

Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 45 minutes to 1 hour, or until doubled in size. Alternatively, you can let it rise overnight in the refrigerator.

Turn the dough out onto a work surface without flouring it. Weigh the dough and divide it into 6 equal portions. Shape each portion into a ball, cover with plastic wrap, and let rest for 5 minutes.

Roll each ball into a rectangle and then into a log. Let the logs rest under the plastic wrap for another 5 minutes.

Line one or two baking sheets with silicone baking mats or parchment paper.

Roll each log into a long, thin rope, about 30 inches (76 cm) long. Shape the dough into a pretzel by forming a 'U,' crossing the ends over twice, and then pressing them onto the bottom curve of the pretzel. Place on the prepared baking sheets.

Let the pretzels rise uncovered at room temperature for 30 minutes, then transfer to the fridge for 10 minutes.

Preheat the oven to 450°F (235°C).

In a large, shallow pan, combine 1/4 cup baked baking soda with 6 cups of water. Heat until steaming, then turn off the heat.

Dip each pretzel into the solution, soaking for 10 seconds on each side. Remove with a slotted spatula and place back on the lined baking sheet.

Sprinkle each pretzel with grated cheese and press down lightly. Generously top with pepperoni.

Bake for 12-15 minutes, until the pretzels are golden brown and the cheese is melted and bubbly.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Serve warm with marinara sauce, pizza sauce, mustard, hot honey, or your preferred dip.