• In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Stir. Allow this mixture to sit for 5 minutes. 
• After 5 minutes add 1 cup of flour, salt, and butter. Mix until combined.
• Add the remaining flour. Knead the dough for 5-6 minutes on low-medium speed. Dough will be soft and smooth. Lightly oil a large bowl, place dough in the bowl (flipping over once so that the top is lightly covered in oil), and then cover the bowl with plastic wrap and allow it to rest for 30 minutes. 
  
• When the dough is almost done resting, boil the water. Once it begins to boil, remove the water from the heat. Add the baking soda and stir until it’s fully dissolved. Transfer the water mixture to an 8x8 or 9x9” pan. Set the mixture aside to cool slightly. We want the water to be warm when we use it for dipping the dough into, but not hot. 
• Preheat the oven to 475°F. Line a baking sheet with parchment paper.
• Transfer the pretzel dough to a clean work surface. Divide the dough into 8 equal pieces. Roll the dough into 26-28” long rope. Twist the rope into a pretzel shape. 
• Place 2-3 pretzels in the baking soda/water bath. Spoon the water mixture over top each pretzel. Leave the pretzels in the bath for 1 minute. After 1 minutes, transfer the pretzels to the prepared baking sheet. Continue until all of the pretzels have been in the baking soda bath. 
• Sprinkle the pretzels with coarse salt. 
• Let the pretzels rest on the baking sheet for 10 minutes. Bake 475°F for 8-9 minutes or until golden brown. 
  
• Remove from the oven and brush each one with melted butter. Eat pretzels while warm, serve with honey dijon mustard sauce. 

Honey Dijon Mustard Sauce

• Whisk all of the ingredients together in a small bowl. Keep covered in the refrigerator until ready to use.