Combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 3 3/4 cups of the flour and the fine sea salt. Add the foamy yeast mixture and melted butter. Mix on low until combined, then increase speed and knead 4–6 minutes, adding remaining flour 1–2 tbsp at a time as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Portion and shape

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 100–110 g each). Roll each piece into a 20–24 inch (50–60 cm) rope, tapering slightly at the ends. Form each rope into a classic pretzel shape or a simple knot, pressing ends to adhere.

Baking Soda Bath & Topping

Preheat oven and prepare pans

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

Make baking soda bath

In a wide, shallow saucepan or pot, bring 8 cups water to a gentle simmer. Carefully stir in 3/4 cup baking soda (expect bubbling). Reduce heat to maintain a low simmer—do not boil vigorously.

Dip pretzels

Working 1–2 at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get coated. Use a slotted spatula to lift and drain, allowing excess bath to drip back into pot, then place on prepared baking sheet, spacing about 2 inches apart.

Egg wash and salt

Whisk the large egg with 1 tbsp cold water to make an egg wash. Brush each pretzel lightly with the egg wash, then sprinkle with coarse sea salt.

Bake

Bake in the preheated oven for 12–14 minutes, rotating pans halfway if needed, until pretzels are deep golden brown on top and bottom.

Finish and serve

Remove from oven and immediately brush with 2 tbsp melted butter for a shiny, soft crust. Transfer to a wire rack to cool 5 minutes before serving warm. Pretzels are best same day; reheat briefly in a 350°F (175°C) oven to refresh.