1. Activate the Yeast
In a large bowl, combine the warm water and sugar. Stir until dissolved, then sprinkle in the yeast. Let it sit for 5 minutes until foamy.

2. Mix the Dough
Add the melted butter and salt to the yeast mixture. Gradually add 3.5 cups of flour, mixing with a wooden spoon or dough hook until a shaggy dough forms.

3. Knead the Dough
Knead by hand or with a stand mixer fitted with a dough hook for about 5–7 minutes, adding more flour as needed, until the dough is soft and slightly tacky but not sticky.

4. First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

5. Preheat Oven and Prepare Soda Bath
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper. In a large pot, bring 9 cups of water to a boil. Slowly add the baking soda (do this carefully—it will bubble up).

6. Shape the Pretzels
Punch down the dough and divide into 8 equal portions. Roll each piece into a 20–22 inch rope. Shape into pretzels by forming a U, twisting the ends twice, and pressing them into the bottom.

7. Soda Bath
Carefully drop each pretzel into the boiling baking soda water for 20–30 seconds. Remove with a slotted spatula and place on prepared baking sheets.

8. Bake the Pretzels
Sprinkle with coarse salt. Bake for 12–15 minutes or until deeply golden brown. Cool on wire racks for 5 minutes before serving.