To begin, prepare the dough. In a large mixing bowl, combine warm water and sugar, stirring until dissolved. Sprinkle the yeast over the surface and let it sit for 5 minutes, or until frothy. This activation step ensures the yeast is alive and ready to help the dough rise.

Add melted butter, flour, and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in the mixer) until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

After the dough has risen, punch it down gently to release air. Divide it into 8 equal portions. Roll each portion into a rope approximately 50cm (20 inches) long, ensuring an even thickness throughout.

Shape each rope into a pretzel by forming a U-shape, crossing the ends over each other twice, and pressing them onto the base of the U to secure the classic pretzel shape. Place the shaped pretzels on a baking sheet lined with parchment paper. Cover them with a damp cloth and let rest for 15 minutes.

Preheat your oven to 220°C (430°F). In a large pot, prepare the lye solution by bringing 1L of water to a boil. Gradually add baking soda, stirring to dissolve. Reduce heat to a gentle simmer.

Using a slotted spatula, gently lower each pretzel into the simmering lye solution for 20-30 seconds. Ensure both sides are submerged. Remove and allow excess liquid to drain before placing the pretzels back on the parchment lined baking sheet. This step is essential for achieving the pretzel’s characteristic golden brown crust and chewy texture.

Sprinkle coarse salt over the pretzels while they are still damp. Bake in the preheated oven for 12-15 minutes, or until deep golden brown. Rotate the baking sheet halfway through for even baking. Remove from the oven and brush with melted butter for added richness if desired.

Serve the Brezels warm alongside traditional accompaniments such as mustard, cheese dip, or butter. For an authentic German experience, pair them with a cold beer or a stein of apple cider. Arrange the pretzels on a platter, garnished with fresh herbs or edible flowers for a festive presentation. Enjoy while fresh for the best taste and texture.