In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5–10 minutes until frothy, indicating active yeast my recipe haven.

In a large mixing bowl, whisk together flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms

Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic, adding a bit more flour if too sticky

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size—about 1 hour

Preheat oven to 425 °F (220 °C). Punch down dough and divide into 8 pieces. Roll each into a 24‑inch rope and shape into classic pretzels: form a U, cross ends, twist once, and fold down

In a large pot, bring roughly 4 cups of water to a boil, add baking soda, and carefully boil each pretzel for ~30 seconds per side. Remove with slotted spoon and place on parchment-lined baking sheet

Brush each boiled pretzel with egg wash and sprinkle with coarse sea salt. Optionally brush with melted butter after baking for extra flavor

Bake for 12–15 minutes, or until golden brown. Let cool on a wire rack for 5–10 minutes to preserve that chewy texture