Preheat the oven to 350 degrees

In a large bowl, combine the yeast, sugar, and warm water. Let the bowl sit for about 5 minutes to allow the yeast to slightly foam.

Once the yeast has a ring of froth around the edges, add in the salt and melted butter.

Mix in the flour, one cup at a time, and stir until dough begins to take shape without being sticky.

Remove the dough from the bowl and knead on a lightly floured surface until it becomes smooth and can be shaped into a round ball of dough.

Lightly oil the bottom of a large bowl, and then add the ball of dough to the bowl. Cover and allow the dough to sit for about 30 minutes.

While the dough is resting, in a shallow, medium, microwave-safe bowl, heat the water on high for about two minutes. Add the baking soda and stir until the baking soda foams and dissolves. Set the bowl aside until the pretzels are rolled.

Once the dough has rested, cut into 8 even sections. Then roll each piece into a long rope, about ½ inch in diameter, and 16-18 inches in length.

Shape the rope into a pretzel shape and then place it in the shallow bowl with the baking soda mixture. Let the pretzel soak in the bath as you roll and shape the next piece.

Transfer the soaked pretzel to a baking sheet lined with parchment paper, and continue the process until the pretzels have all been shaped and soaked.

Bake the pretzels for 8-10 minutes until they turn a golden brown on top.

Once you take the pretzels out of the oven, brush them with the melted butter, and sprinkle the desired amount of coarse salt on top.

Serve with cheddar cheese, mustard, or marinara sauce.