Add a cup of warm water and sugar to the large bowl of a stand mixer. Stir to dissolve sugar, then sprinkle yeast across the top of the water mixture.

Let sit for about 5 minutes, until the yeast begins to foam.

Attach the dough hook attachment to your stand mixer. Combine melted butter and salt in a mixing bowl.

Add half of the flour and mix on low speed until well blended (about 2-3 minutes). Gradually add more flour until the dough begins to pull away from the sides of the bowl and becomes less sticky. (see notes)

Set to medium speed and knead for about 5 minutes. Another option is to place the dough on a lightly floured surface and knead it by hand until smooth.

Place the dough in a lightly greased bowl and cover loosely. Let the dough rise for about an hour in a warm place or until it has doubled in size.

First, preheat the oven to 425 and line a baking sheet with parchment paper.

Sprinkle flour over your workspace, then remove the dough from the bowl.

Separate the prepared pretzel dough into 8 equal pieces.

Roll one piece of dough into a long rope shape about 22 inches long. Next, bend it into a “U” shape.

Start with an end of the dough in each hand and crisscross them. Then flip the ends down toward the bottom of the dough to form the pretzel shape.

Now that you have a basic pretzel shape, take the ends and crisscross them again to form the swirl in the middle. Finally, press the ends of the rope gently into place to secure the ends and keep your pretzel together. Repeat with the remaining dough.

Combine 10 cups of water and ½ cup baking soda in a large pot and bring to a rolling boil. Set your prepared baking sheet on the countertop next to the stove.

Gently place an unbaked pretzel in the boiling water and cook for about 30 seconds. Use a slotted spoon to lift the pretzel out of the water and place on baking sheet. Repeat with the remaining pretzels, placing them on the baking sheet about 2 inches apart. (You may need to use two baking sheets).

In a small bowl, whisk together the egg and 1 tsp water until well blended.

Use a brush to top the pretzels with a thin coat of the egg wash. Sprinkle the top of each pretzel with coarse salt as desired.

Place the baking sheet in the oven for about 15 minutes or until pretzels are a scrumptious dark golden brown.

Serve plain or with a mustard or cheese dipping sauce. Enjoy!