Step 1

Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.

Step 2

Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.

Step 3

Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.

Step 4

Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

Step 5

Important note - See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.

Step 6

Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.

Step 7

Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

Step 8

Preheat oven to 450F

Step 9

Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

Step 10

Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.