In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together the flour, yeast, salt, 1 tablespoon of melted butter, brown sugar and 2 cups of very warm water.

Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand.

The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. If it’s too sticky add a bit more flour, a tablespoon at a time, if it’s really dry and not tacky at all, add a little more water a tablespoon at a time.

Move the dough to a lightly oiled bowl and let rest for 30-60 minutes, the bowl covered tightly with plastic wrap.

Preheat the oven to 500°F.

Cut the dough into 6 pieces, and roll each of them out into 15 inch long ropes, then cut each rope into 10 pieces, each about 1.5 inches long (I don’t actually measure any of this, just eyeball it, it doesn’t need to be perfect!). Let the pieces rest uncovered for 10 minutes.

Line two baking sheets with parchment paper, or spray them with non-stick cooking spray.

Mix the 1/2 cup warm water with 2 tablespoons of baking soda until combined. It won’t stay in solution, but just give it a quick whisk to combine as well as possible after dipping a few pieces.

Dip each of the pretzel pieces into the baking soda wash, coating completely, and place them on the prepared baking sheets.

Sprinkle them with coarse or kosher salt.

Bake for 7-8 minutes or until they are golden brown. Bake one sheet at a time, the others will be fine to rest uncovered for a little longer.

When they come out of the oven, brush thoroughly with the melted butter.