Combine the water, sugar, and yeast in the large mixing bowl. Let sit for 5 minutes, until bubbly on top.
Add the butter and flour. Mix until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
Preheat the oven to 425° F. Line a baking sheet with parchment.
On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with one full container of Artichoke & Jalapeño Dip & Spread Sprinkle with parsley. Fold the dough in half, pressing to adhere. Cut into 10-12 strips. Twist each strip into a loose knot, it doesn’t need to be perfect.
Brush the knots with the beaten egg, then sprinkle each with sesame seeds. Bake for 15 to 18 mins or until the pretzels are golden brown.
