In a large measuring cup, combine the water, sugar and salt. Sprinkle on the yeast and allow it to bloom for 5-10 minutes.

In the bowl of a stand mixer with the dough hook attachment, add the flour. Mix in the wet yeast mixture and the melted butter. Once the mixture in combined, turn the mixer to medium speed and knead the dough until it pulls away from the sides of the bowl. Remove the dough and clean the bowl of the mixer. Add a small amount of oil to the bowl of the mixer, add the dough back into the mixing bowl. Cover it with plastic wrap or a towel and let it sit in a warm place for about 1 hour or until it has doubled in size

Preheat the oven to 450 degrees. Line 1 or 2 sheet pans with parchment paper and set aside.

in a large stock pot, add in 1 gallon of water and bring it to a rolling boil.

In the meantime, turn the dough onto a slightly oiled work surface and divide into 8pcs. Roll each piece into a long rope, about 24-inches long. Make a U-shape and cross them over while twist one time in the center. Press the bottom pieces into the bottom of the U-shape to form that signature pretzel shape. Place them on the sheet pan you prepared ahead of time.

Add the baking soda to the water and then one at a time, add the pretzels to the water. Boil them for 1-2 minutes and remove them with a spider strainer onto the sheet pan. Once all the pretzels have been boiled, brush them with the egg wash and sprinkle them with salt. Bake them until dark and golden brown in color, about 12-14 minutes. Transfer them to a cooling rack for at least 5-10 minutes before serving. If you want, you can also brush them with some more melted butter at this point. Serve them warm with your favorite dipping sauce. We love cheddar cheese sauce with our. ENJOY!