In the bowl of a stand mixer, combine warm water, instant yeast, and brown sugar. Stir gently and let sit for 5 minutes until foamy.

Pour in the melted butter and salt. Stir briefly.

Add the flour all at once. Using the dough hook on low speed, mix until combined. Increase to medium speed and knead for 5-7 minutes until the dough is smooth, firm, and not sticky. The dough should be stiffer than typical bread dough. By hand: combine in a large bowl with a wooden spoon, then knead on a floured surface for 8-10 minutes.

Press a finger into it. It should spring back quickly. Pretzel dough is drier and firmer than most bread doughs. That's normal and correct.

Lightly oil a large bowl. Place the dough inside, turning once to coat the surface.

Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until the dough has roughly doubled.

Lightly flour your work area. Preheat oven to 425°F (220°C).

Punch down the risen dough and turn it out onto the floured surface. Divide into 8 equal pieces (about 115g each). A scale helps here.

Roll each piece into a 20-24 inch rope, thinner at the ends and slightly thicker in the middle. If the dough resists, let it rest for 2-3 minutes, then try again.

Form the rope into a U shape. Cross the two ends over each other once (about 2 inches from the tips). Twist once more at the cross. Fold the twisted ends down and press them onto the bottom of the U. Gently press to seal.

Place shaped pretzels on a parchment-lined surface. They don't need a second rise.

In a large pot or Dutch oven, bring 12 cups of water to a rolling boil. Carefully add the baking soda (it will fizz up briefly). Reduce heat to maintain a gentle boil.

Working one or two at a time, gently lower a pretzel into the boiling water using a slotted spoon or your hands. Boil for 30 seconds, flipping halfway if needed.

Use a slotted spoon or spider strainer to lift the pretzel out. Let excess water drip off for a moment, then place on a parchment-lined baking sheet.

If using egg wash, brush each boiled pretzel immediately. Sprinkle generously with coarse salt or pretzel salt.

Use a sharp knife or razor blade to cut a 3-4 inch slit across the thickest part of each pretzel. This helps steam escape and gives you that classic bakery look.

Place the baking sheet on the center rack of the preheated 425°F (220°C) oven. Bake for 12-15 minutes until the pretzels are deep golden brown. They should look significantly darker than regular bread.

As soon as the pretzels come out, brush each one generously with melted butter.

Transfer to a wire rack and let cool for 5 minutes. Serve warm.

Roll each piece into a 20-24 inch rope.

Form the rope into a U shape.

Cross the two ends over each other once, twist once more.

Fold the twisted ends down and press them onto the bottom of the U.

Roll each piece into a 12-inch rope.

Use a pizza cutter to cut each rope into 1½-inch pieces.

Boil in the baking soda bath for 30 seconds per batch.

Bake at 425°F (220°C) for 10-12 minutes.

Roll each piece into an 8-inch rope.

No twisting. Boil and bake as directed.

Preheat oven to 425°F (220°C).

Place boiled, egg-washed, salted pretzels on parchment-lined sheet.

Bake 12-15 minutes until deep golden brown.

Brush with melted butter immediately.

Cool on wire rack 5 minutes, serve warm.

Place steel/stone on center rack, preheat oven to 450°F (230°C) for at least 30 minutes.

Slide pretzels (on parchment) directly onto the hot surface.

Bake 10-12 minutes until deep golden brown.

Brush with melted butter immediately.