Gather ingredients: warm water, active dry yeast, sugar, salt, all-purpose flour, baking soda, melted butter, optional coarse salt
Preheat oven to 450°F (232°C)
Line 2 baking sheets with parchment paper
In a bowl, mix warm water, sugar, and yeast; let sit until foamy
Add salt and flour to the yeast mixture; mix until a dough forms
Knead dough 8–10 minutes until smooth and elastic
Cover dough and let rise 60–90 minutes until doubled
Divide dough into 8–12 portions
Roll each portion into a long rope (about 16–20 inches)
Shape pretzels: form a U, cross ends over each other, twist, and press ends onto the bottom
In a shallow pot, bring water to a gentle boil and add baking soda
Boil shaped pretzels 20–30 seconds per side (or 45–60 seconds total)
Remove with a slotted spatula and place on prepared baking sheets
Brush with melted butter
Sprinkle with coarse salt if desired
Cut a shallow slit in each pretzel if desired
Bake 12–15 minutes until deep golden brown
Cool 5–10 minutes before serving
Optional storage: cool completely, store in an airtight container 2–3 days, or freeze up to 1 month