Activate the yeast (if not instant).
If using active dry yeast, dissolve it in warm water with sugar. Let sit for 5–10 minutes until foamy. Skip this step if using instant yeast.

Make the dough.
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add warm water and melted butter. Mix until a dough forms.

Knead the dough.
Knead on a floured surface or in a stand mixer for 7–8 minutes until smooth and elastic. Add small amounts of flour if sticky.

Let it rise.
Place dough in a lightly greased bowl, cover, and let rise for 45–60 minutes, or until doubled in size.

Shape the pretzels.
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper. Divide dough into 8 equal pieces. Roll each piece into a long rope (about 24 inches) and shape into a pretzel.

Prepare the baking soda bath.
In a large pot, bring 10 cups water and ⅔ cup baking soda to a boil. Gently lower pretzels one at a time into the water for 20–30 seconds. Use a slotted spatula to remove and place on the baking sheet.

Egg wash and salt.
Brush pretzels with whisked egg and sprinkle with coarse salt.

Bake.
Bake for 12–14 minutes or until deeply golden brown. Cool on a wire rack for 5 minutes before serving.