In a mixing bowl, add warm water and yeast and stir together.

Add the sugar, salt and melted butter and stir.

Add you flour a cup at a time and mix in after each cup, once dough starts to come together and isn't overly sticky stop adding flour. The exact amount depends on a lot of different factors, from kitchen temps to measuring cups so judge best you can if you need more or less flour.

Knead dough together for 6 minutes if using a stand mixer with a dough hook, if kneading by hand then knead for 8-10 minutes or until the dough feels a little like chewed bubblegum.

Cover dough in bowl and let rise for 1 hour or until it's nearly doubled in size.

Gently press down down and divide into 12 pieces.

Roll each piece into a long skinny rope then twist the top two ends together then lay them back over the center of the loop, creating that signature shape.

Grease a piece of plastic wrap and softly cover the pretzels, you don't want them to be smashed by the plastic wrap so don't secure the edges of the wrap.

Let rise for 30 minutes or until they are about double in size.

Preheat oven to 450 F.

Bring a pot of water with baking soda to a rolling boil.

Gently lift up your risen pretzels and drop into the boiling water.

Allow the pretzel to sit a max of 20 seconds per side. The longer it boils the stronger the baking soda flavor and too much will make your pretzels not taste as good.

Gently remove the pretzels from the boiling water with a slotted spoon so most of the water drains off.

Place on a parchment paper lined baking sheet.

Brush tops with egg wash then sprinkle with course sea salt.

Bake for 15 minutes or until tops are brown.

Enjoy on their own or with your favorite dipping sauce.