Activate the yeast: In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be dead or the water too hot or cold.

Make the dough: Stir in salt, melted butter, and 3 1/2 cups of flour. Add the remaining flour gradually until a soft, slightly tacky dough forms. It should pull away from the bowl but still feel plush.

Knead: Turn the dough onto a lightly floured surface. Knead for 3–4 minutes until smooth and elastic. If it’s sticking excessively, dust lightly with flour.

First rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 35–45 minutes, or until puffy and nearly doubled.

Preheat and prep: Heat your oven to 450°F (232°C). Line two baking sheets with parchment and lightly grease them or use silicone mats.

Make the baking soda bath: In a large pot, bring 8 cups of water to a gentle boil. Add 1/2 cup baking soda carefully (it will foam). Reduce to a strong simmer.

Divide and shape: Turn the risen dough out, punch it down, and divide into 8 equal pieces. Roll each piece into a rope about 22–24 inches long. Form a U shape, cross the ends twice, then fold the twist down to the base and press to stick.

Dip in the bath: Using a slotted spatula, gently lower each pretzel into the simmering bath for 20–30 seconds. Don’t overcrowd the pot. Lift, let excess water drip off, and place on the prepared sheets.

Top and glaze: Brush each pretzel with egg wash for extra shine (optional) and sprinkle generously with coarse salt. For sweet pretzels, skip the salt—you’ll add cinnamon sugar after baking.

Bake: Bake for 10–12 minutes, rotating sheets halfway, until deep golden brown. For extra buttery flavor, brush with melted butter right out of the oven.

Sweet finish (optional): For cinnamon-sugar pretzels, mix 1/3 cup sugar with 1–2 teaspoons cinnamon. Brush warm pretzels with melted butter and toss or sprinkle with the mixture.