Whisk the yeast and sugar into the warm water and cover; let sit for 1 minute.

Whisk in the melted butter and salt. Add 3 cups of flour and mix until combined.

Add 3/4 cup more flour until the dough is slightly tacky and pulls away from the sides of the bowl; if still very sticky, add up to 1/4 cup more.

Knead the dough for 3–5 minutes by hand or in a mixer until it is soft and slightly tacky.

Shape the dough into a ball, cover lightly, and let rest for 10–30 minutes.

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

Cut the dough into 12 equal pieces (about 75 g each). Roll each piece into a 20–22 inch rope and form into pretzel shapes.

Bring the baking soda and 9 cups of water to a boil.

Working with 1–2 pretzels at a time, drop them into the boiling baking soda bath for 20–30 seconds, remove with a slotted spatula and let excess water drip off.

Place pretzels on prepared baking sheets, sprinkle with coarse salt and/or Everything Bagel Seasoning, and bake for 12–15 minutes or until dark golden brown.

Remove from the oven and serve warm. Pretzels are best the same day; baked pretzels can be frozen and reheated in a hot oven for best texture.