1. – In a large bowl, combine the yeast, warm water, and brown sugar. Let sit for 5 minutes until foamy.

2. – Add the salt and 2 cups of the flour. Stir until a shaggy dough forms.

3. – Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding the remaining 2 cups of flour as needed, until the dough is smooth and elastic.

4. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. – Preheat the oven to 450°F. Line a baking sheet with parchment paper.

6. – Punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces.

7. – Roll each piece into a long rope, about 20 inches long. Form into a pretzel shape and place on the prepared baking sheet.

8. – In a small bowl, mix together the chopped jalapeño, crumbled bacon, and shredded cheese.

9. – Carefully spoon the jalapeño-bacon-cheese mixture into the center of each pretzel.

10. – Brush the pretzels with the melted butter.

11. – Bake for 12-15 minutes, or until the pretzels are golden brown.

12. – Serve warm, with your favorite dipping sauce on the side.