Melt your butter and allow to sit so it isn't so hot.

Mix the yeast and brown sugar into a bowl, then pour in the lukewarm (around 100-110 degree) water, allow to sit for about 1-2 minutes. It should bubble a bit or look frothy. This is proofing your yeast.

Mix flour and salt together in a large mixing bowl or mixer bowl. Make a well in the dry ingredients and pour the yeast/water mixture and melted butter into the well. Mix with spoon or dough hook until everything starts coming together. Then, I pour it all on a lightly floured surface and hand knead the dough for about 4 minutes. You should end up with a soft dough ball. If it gets too tacky when kneading, just sprinkle with a little flour.

Once mixed let the dough rest for 30 minutes. I usually place a tea towel over it. During this time, prep the baking sheets (I used 2) with parchment paper, you can lightly butter or grease it if you would like... I usually do.

Cut the dough into 75g equal parts, then roll each piece on the table into about a 20 inch rope. Think playing with playdough! Bring the ends together and twist them twice, bring them down to form the pretzel shape.

Bring baking soda and 2 quarts of water to a boil. Once boiling, add each pretzel into the water for about 15 seconds. Use a spatula to remove, let water drip off for a second and place back on the baking sheet. Do the same to all pretzels.

Preheat the oven to 400 F. Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Place them on a baking sheet lined with parchment paper.

Cover with tea towels and put in the refrigerator for an hour or up to 24 hours.

When ready to cook, preheat oven to 400℉. Brush melted butter on each pretzel and then sprinkle with coarse salt. Bake the pretzels for about 13-15 minutes, or until golden brown.