Directions

1. Set the oven to 475 degrees and prepare a large baking sheet with parchment paper.
2. Mix yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Stir until the mixture becomes "frothy". Mix in salt and 1 tablespoon of melted butter. Add 1 cup flour at a time to the mixture until it becomes less sticky and forms dough.
3. Press your finger into the dough, and if it bounces back, begin kneading. Knead dough for 5 minutes until smooth. Shape the dough into a ball and put it back into the bowl. Allow it to sit for 15 minutes. Meanwhile, make the baking soda bath.
4. Add 2 cups of water and 4 the baking soda in a medium pot and bring to a boil. Heat until the baking soda is mostly dissolved. Remove from heat and allow it to reach a lukewarm temperature. Transfer into a 9x9 baking dish.
5. Flatten the dough a little using the palm of your hand. Cut dough into 8 sections. Roll up each section into a long rope, about 19-20 inches long. Carefully form a pretzel shape and transfer to baking soda bath for 2 minutes, ensuring the whole pretzel is covered by the water. Remove the pretzel from the bath and place on the prepared baking sheet. Re-shape it slightly if needed. Sprinkle salt over each pretzel while they are still wet. Repeat these steps for all 8 pretzels.
6. Bake the pretzels in the preheated oven for 8-9 minutes or until golden brown. Remove from heat and brush with 6 tablespoons of melted butter.
7. Enjoy immediately or store at room temperature in an airtight container for up to 2 days.