Prepare the Dough:

1. Activate the yeast:
   • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until foamy.
2. Mix the dough:
   • Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough:
   • Knead on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
4. Let the dough rise:
   • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

Prepare the Filling:

5. Mix the filling:
   • In a bowl, combine the diced ham, shredded Swiss cheese, and chopped jalapeños.

Assemble the Stuffed Pretzels:

6. Divide the dough:
   • Punch down the dough and divide it into 8 equal portions.
7. Fill the pretzels:
   • Roll each portion into a rectangle, about 6 inches (15 cm) long. Place a spoonful of the filling in the center. Fold the edges of the dough over the filling and pinch to seal.
8. Shape into pretzels:
   • Roll the filled dough into a rope, about 12 inches (30 cm) long. Twist into a pretzel shape, tucking the ends under.

Boil the Pretzels:

9. Prepare the water bath:
   • Bring the 8 cups of water and baking soda to a boil in a large pot.
10. Boil the pretzels:
    • Using a slotted spoon, gently lower each pretzel into the boiling water for 30 seconds. Remove and place on a parchment-lined baking sheet.

Bake the Pretzels:

11. Preheat the oven:
    • Preheat your oven to 425°F (220°C).
12. Add the finishing touches:
    • Brush each pretzel with the beaten egg and sprinkle with coarse salt.
13. Bake:
    • Bake for 12-15 minutes, or until golden brown.

Serve:

Enjoy these pretzels warm, with optional mustard or dipping sauces on the side for an extra punch of flavor.