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.