For the Pretzels:

In the bottom of a stand mixer, combine water, sugar and salt.

Sprinkle yeast over.  Let set for 5 minutes until foamy.

Add in flour and melted butter.

Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.

On the last 30 seconds or so, add 1 cup of cheese and 3 chopped jalapeños.

Rinse bowl off and then grease with canola oil.

Place dough in the bottom and coat with oil.

Cover with a towel and place in a warm, draft –free place. Let rise for one hour.

In a large skillet, over a medium high heat, add oil, salt, onions and turkey.

Cook until turkey is browned, about five minutes.

Add beans, tomatoes, chili powder and sugar.

Simmer for 8-10 minutes.

Set aside.

Once the dough has risen, divide into 12 equal portions.

Form into bun shapes to fit your hot dogs.

Preheat oven to 450 degrees.

Bring a large stock pot to a rolling boil.

Add baking soda.

Place pretzels one at a time in the water and baking soda mixture.

Cook for 1 minute 20 seconds, flipping halfway through.

Transfer pretzels to a greased baking sheet.

Whisk egg and water together in a small bowl.

Brush pretzels with egg wash and then sprinkle remaining cheese and jalapeños.

Bake until golden brown, about 12-15 minutes or until golden brown.