Dissolve yeast, sugar and salt in 1½ cups warm water.

Stir in flour.

Knead until smooth and elastic.

Place dough in a well-oiled bowl and turn to coat.

Cover and let rise for one hour.

Preheat oven to 425°F.

Dissolve baking soda in 2 cups warm water.

Cut off small pieces of the pretzel dough and dip them in the baking soda solution.

Press them into the bottom of a greased muffin tin and sprinkle with kosher salt.

Bake for 7-8 minutes until golden brown.

Top with shredded cheese, mini pepperoni, and oregano.

Bake for an additional 3-5 minutes or until cheese is melted.

Serve immediately.