In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Gradually pour in 1.5 cups of warm water, stir until a shaggy dough forms, then knead for 5-7 minutes. Set aside to rise for 1 hour until doubled in size.

After the dough has risen, punch it down to release air. Fold in 1 cup of diced jalapeños and 1.5 cups of shredded cheddar cheese, ensuring even distribution.

Divide the filled dough into 12 equal portions. Roll each into a long rope, about 12-15 inches. Twist each rope into your desired pretzel shape and place on a parchment-lined baking sheet.

In a large pot, bring 10 cups of water to a boil and stir in 2/3 cup of baking soda. Drop in the pretzel twists and boil for 30 seconds. Remove and drain on a kitchen towel.

Preheat oven to 450°F (232°C). Transfer boiled twists back to the lined baking sheet and bake for 8-10 minutes until golden brown.

Brush baked pretzel twists with melted butter for extra richness. Allow to cool slightly before serving warm.