Homemade Soft Pretzels

In a large bowl, stir together the warm water, yeast, and sugar.

Let stand for 5 minutes, until foamy.

Add the flour, fine salt, and melted butter.

Stir until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 60 minutes, or until doubled in size.

Heat the oven to 450°F (230°C) and line two baking sheets with parchment paper.

Bring 8 cups of water to a gentle boil in a large pot, then carefully stir in the baking soda.

Divide the dough into 8 equal pieces.

Roll each piece into a rope about 20–22 inches long.

Shape each rope into a U, cross the ends twice, then fold the ends down onto the bottom of the U to form a pretzel.

Working one at a time, lower each pretzel into the baking soda bath for 20–30 seconds.

Lift out with a slotted spatula, let excess water drip off, and place on the prepared baking sheet.

Brush each pretzel with the egg wash and sprinkle with coarse salt.

Bake for 12–15 minutes, until deep golden brown.

Cool slightly before serving.