Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.

Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and melted butter and, using the dough hook attachment, mix on low speed until well combined.

Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 -5 minutes.

Transfer the dough to a well oiled large bowl, cover with plastic wrap and sit in a warm place for 50 - 55 minutes until the dough has doubled in size.

Preheat oven to 450 degrees.

Line two baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces (or more if making smaller pretzels or pretzel bites).

Roll each piece into a rope about 1/2" - 3/4" in diameter.

For a traditional pretzel each rope should be about 24 inches long. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on the parchment lined sheets.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Then remove from the water using a large flat spatula.

Return to the baking sheets, brush the to of each with the beaten egg yolk/water mixture and sprinkle with salt.

Bake until dark golden brown, approximately 12 - 14 minutes.

Transfer to a cooling rack for at least 5 minutes before serving.

In a small sauce pan, melt butter over med-low heat, then add flour stirring constantly until bubbly.

Then add milk and stir until blended and sauce has thickened.

Remove from heat and add shredded cheddar and cheese wedge and stir to melt.

Then add crab dip and mix to combine and return to heat to warm through.

Serve warm.