Preheat oven to 375. Line two baking sheets with parchment paper, set aside.

In the bowl of a stand mixer, fitted with the dough hook, combine the water, yeast and brown sugar. Allow the mixture to sit for about 5 minutes to waken up the yeast. Add the salt, oil and flour. Mix on medium speed until the dough comes together. Bring up the speed and knead on high for about 5 minutes, until the dough is soft, somewhat elastic and pulls away from the sides of the bowl.

Transfer the dough onto a lightly floured work surface and knead by hand until the flour is absorbed and the dough is soft. Cut into 8 equal pieces and cover with a kitchen towel. Working with one piece at a time, roll out into a 12-inch rope and then shape into a pretzel, transferring to one of the prepared baking sheets. You want to place about 4 pretzels per baking sheet, and make sure to give them enough space to rise. Cover loosely with a kitchen towel and let rise for about 20 minutes.

Brush the pretzels with melted butter, sprinkle with cheese, and top with bacon and jalapeños. Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool slightly. Serve with ranch and enjoy!