In the bowl of the stand mixer, pour 2 cups warm water and sprinkle yeast on top. Let sit 10 minutes.

Add flour and salt to yeast mixture. Using the dough hook attachment, mix five minutes. Dough should be smooth and elastic.

Remove dough and spray bowl with nonstick cooking spray. Return dough to bowl. Cover with plastic wrap and let sit in a warm place for 45 minutes.

Preheat oven to 450°F. Line a large ungreased baking sheet with parchment paper and set aside.

In a large pot over high heat, bring room temperature water to a boil.

In the bowl of a stand mixer, add cream cheese and confectioners’ sugar. Using the flat beater attachment, beat on medium until well combined. Scoop into a large pastry bag. Cut a small hole in the top of the bag. Set aside.

Turn dough onto a clean surface. Cut into four equal pieces. Working with one piece at a time, roll dough into a rope about 25” long. Use a rolling pin to flatten the rope to about 2” wide.

Pipe cream cheese mixture down the center of the dough, about the thickness of a pencil. Use your fingers to pinch the dough around the cream cheese, making sure that dough is sealed tight to avoid spillage.

Hold one dough rope up in a U-shape. Cross the top pieces over one another in a twist, bring them back down towards you and press into the bottom of the U. Repeat with the remaining dough.

Add baking soda to pot of boiling water. Working with 1 pretzel at a time, use a slotted spoon to slide pretzel into baking soda bath and poach for 30 seconds. Remove pretzel to prepared baking sheet. Repeat with remaining pretzels.

Brush each pretzel with beaten egg and sprinkle on crushed graham cracker crumbs.

Bake until pretzels are golden brown, about 12 minutes.