Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.

Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).

Add warm water to the yeast mixture and run the mixer on low to combine.

Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium- low speed until the dough comes together in a ball in the center of the mixer, about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.

Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball. You know your dough is done kneading when it bounces back with 2 fingers when pressed.

Cover and allow the dough to rest for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400°F.

Meanwhile, bring the water and baking soda to a boil in a large pot. Cover and keep it on a high simmer/low boil until you’re ready to boil the pretzels.

After the dough has rested for 10 minutes, divide the dough into 12 equal pieces (approximately 70g each, but this will vary).Roll each piece of dough into a long rope that is at least 14-inches long (can be longer if you wish).

To create the pretzel shape: fold the rope into a U shape. Twist the two ends of the U and fold them back down to meet the bottom of the U. Repeat with remaining dough. Place each on prepared cookie sheets.

Make sure the water is boiling and place 3-4 pretzels in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled.

Bake pretzels for 10-15 minutes, or until dark golden brown on top. Be sure to check them halfway through baking to see if you need to rotate your pans.

Cool slightly before eating. Serve warm or room temperature. Store in an airtight container for up to 2 days or freeze for up to one month.