In a small bowl, combine 1 1/2 cups of lukewarm water, yeast & a pinch of salt; allow to sit for 5 minutes until frothy.
In a large bowl, combine flour, salt & sugar. Add the frothy yeast mixture along with the melted butter; stir to combine. On a lightly floured work surface, knead dough for about 5 minutes & shape into a ball. Lightly butter the bowl, place the dough in it, cover with a tea towel & allow to rise for 45 minutes in a draft-free place.
Assembly
After the dough has risen, cut into 12 equal pieces & form each one into a 14-inch strand. Roll each strand back & forth to create a ‘rope’.
Shape into a pretzel by twisting the two ends around each other then bring it back down over the body of the pretzel.
Boiling/Baking
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
Bring 3 cups of water & 1/3 cup baking soda to a low boil.
Dip each pretzel in soda water for 20 seconds, remove, using a slotted spoon to drain excess water. Lay pretzels on parchment lined baking sheet & brush with egg wash. Sprinkle with coarse sea salt.
Bake until the tops turn golden brown, 13-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
In this recipe I divided the dough into 12 pretzels. Cut your dough into fewer pieces if you wish to make the giant version.