Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.

Add, salt, melted butter, and two cups of flour, a cup at a time, mixing with a spatula or wooden spoon in between.

Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour, a cup at a time, while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.

Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.

Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then crossover the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

Preheat oven to 450F

Brush pretzels with an egg wash (egg beaten egg with a teaspoon of water) then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.