In the bowl of a stand mixer mix warm water and sugar until the sugar is dissolved. Sprinkle yeast across the top of the water mixture and leave for about 5 minutes until the yeast begins to foam.

Add in melted butter, salt and half of the flour. Using the dough hook attachment mix on low speed until flour is incorporated (about 2-3 minutes) gradually add more flour until the dough begins to pull away from the sides of the bowl and isn’t as sticky. The exact amount of flour you will need will vary depending on how much moisture is in your flour, the environment etc. I usually need about 4 ½ cups.

Next it is time knead the dough. You can let the mixer do the work by turning the speed up to high and allowing it to knead for about 5 minutes. Or you can turn your dough out onto a lightly floured clean work surface and knead by hand until the dough is smooth.

Then place the dough in a lightly greased bowl, cover loosely, place in a warm place and let rise for about an hour or until doubled in size.

After the dough has risen it is time to make the pretzels.

Preheat the oven to 425 and line a baking sheet with parchment paper.

Lightly dust your working surface with flour an turn out your dough. Separate the dough into 8 equal pieces.

Take one piece and roll it into a long rope shape about 22- 24 inches long.

To form the traditional pretzel shape-

Take the dough rope and shape it into a U shape.

With an end of the U in each hand crisscross them and flip the ends down toward the bottom of the U.

Now you’ll have a basic pretzel shape. Take the ends and crisscross them again to create the swirl in the middle.

Gently press the ends into place to secure the pretzel shape.

Repeat with the rest of the dough until all eight pieces of soft pretzel dough has been turned into pretzels.

To cook the pretzels- Place the 10 cups of water and ½ cup baking soda in a large pot on the stove and bring it to a rolling boil.

Set your prepared baking sheet on the counter next to the stove.

Gently place a pretzel in the boiling water and cook for about 30 seconds. Using a slotted spoon or spatula gently lift the pretzel out of the water and place it on the baking sheet.

Repeat with the remainder of the pretzels. Placing them about 2 inches apart on the baking sheet. You may need to use 2 baking sheets or work in batches.

Once your pretzels are all boiled it is time to bake them.

In a small bowl whisk together the egg and 1 tsp water until well mixed to create an egg wash.

Using a brush coat the pretzels evenly with a thin coat of the egg mixture. Sprinkle on coarse salt as desired.

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

Let cool for a few minutes and serve while still warm.