In a large mixing bowl, whisk warm water, yeast, and sugar. Let sit 5–7 minutes until foamy.

Stir in melted butter, then add flour and salt. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Preheat oven to 450°F. Line two baking sheets with parchment and set aside.

Punch down the dough and divide into 12 equal pieces. Roll each piece into a 20–24 inch rope, then form pretzel shapes.

In a large pot, bring 10 cups water and the baking soda to a gentle boil. Carefully add 2–3 pretzels at a time and boil for 25–30 seconds per side.

Remove with a slotted spatula and return to the baking sheet.

Brush each pretzel with egg wash and sprinkle with coarse salt or your chosen topping.

Bake one sheet at a time for 10–12 minutes, rotating halfway, until deep golden brown.

Let cool a few minutes before serving. Serve warm with dips.