In a large mixer bowl, combine the very warm water, yeast, and sugar. Let the yeast activate for 3-5 minutes.

Add melted butter, salt, and 2 cups of flour.

Using a dough hook, mix on low speed for about 2 minutes, then gradually add remaining 1/2 to 3/4 cups of flour until dough pulls away from the edges and is soft but not sticky.

Let the mixer continue kneading for 2-3 minutes, then cover and let rise in a warm place for 10-15 minutes.

Preheat the oven to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.

In a large pot, bring 8 cups of water to a boil.

Dump the dough onto a lightly floured surface, form it into a ball, and divide into 8 equal parts.

Roll each piece into a rope about 24 inches long. Make a ‘U’ shape with the rope, cross the ends over twice, then press them into the bottom of the U to form the pretzel shape.

One at a time, lower each pretzel into the boiling water (with baking soda added) using a large slotted spatula, letting it boil for 30 seconds. Remove and place back on the sheet.

Brush the tops of the pretzels with egg wash and sprinkle with everything bagel seasoning or sea salt.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and brush with melted butter immediately. Transfer to a cooling rack for at least 5 minutes.