Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute.

Whisk in the melted butter and salt. Add 3 cups (375g) of flour. Mix until combined. Add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more (31g) flour, 1 Tablespoon at a time, as needed.

Knead the dough for 3 to 5 minutes until it is soft and slightly tacky.

Shape the kneaded dough into a ball. Cover lightly and allow to rest for 10 to 30 minutes.

Preheat oven to 400°F (204°C) and line 2 baking sheets with parchment paper or silicone baking mats.

Cut the dough into 75g sections, about 1/3 cup each.

Roll each piece of dough into a 20–22-inch rope and shape into a pretzel.

Bring baking soda and 9 cups of water to a boil. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Remove with a slotted spatula and place on the baking sheet. Sprinkle with coarse salt.

Bake for 12–15 minutes or until dark golden brown.