3 cups Unbleached All-purpose Flour

2-1/4 teaspoons Instant Yeast

1-1/2 teaspoon Sugar

1 teaspoon Kosher Salt

1 Tablespoon Melted Butter

1 cup Water

FOR THE BOILING LIQUID:

6 cups Water

1/3 cup Baking Soda

FOR THE TOPPING:

1 Egg Yolk

1 teaspoon Water

Coarse Sea Salt, For Sprinkling

Stir flour, yeast, sugar, salt, and melted butter in the bowl of a stand mixer. Add water, using the dough hook to mix. Once dough starts to form, knead using dough hook on medium-low speed for 5 minutes. Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes. Heat oven to 450ºF. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet. Divide dough into 6 equal pieces. Using your hands, roll each piece into a rope, about 24 inches long. Form the dough into a "U" with the bottom closest to you. Twist the ends and bring the tails down to the bottom of the "U" forming a classic pretzel twist. Place on the oiled sheet. One at a time, boil pretzels face-up in the baking soda water for 15 seconds. Spoon water over the tops of the pretzels as they boil. Use a bamboo strainer or large slotted spatula to remove from the water. Blot the strainer on a paper towel, then place pretzel on the oiled sheet. Whisk egg yolk and water with a fork. Brush pretzels with egg wash, then sprinkle with coarse sea salt. Bake for 8–10 minutes, until deeply golden. Use a thin cookie spatula to remove the pretzels immediately from the pan. Serve warm, plain or with mustard or cheese sauce.