1 tablespoon (15 ml) coarse salt, for sprinkling on top
6 tablespoons (90 ml) salted butter, melted
Preparation
Place the rack in the middle of the oven and preheat the oven to 475°F (240°C). Line 2 cookie sheets with parchment paper.
Combine the instant dry yeast with the water and sugar in a bowl. Mix with a hand mixer or stand mixer until the mixture is homogeneous and light. Add the salt and 1 tablespoon (15 ml) of melted butter. While mixing, add the flour 1 cup (250 ml) at a time, until the dough is not too sticky (you may need to add up to 2 3/4 cups (680 mL) of flour in total). The amount of flour may vary. To determine if the dough is ready, press your finger into it; if it takes back its shape, it is ready to be kneaded. Knead the dough for about 5 minutes, until it is smooth and malleable. Form into several balls and transfer back into the bowl. Let rest for 15 minutes.
Meanwhile, prepare the baking soda mixture. In a medium saucepan, bring 2 cups (500 ml) of water and 4 tablespoons (60 ml) of baking soda to a boil. Remove from heat when the baking soda is fully dissolved and let sit until the water is lukewarm. Transfer to a bowl when the mixture has cooled.
After the dough has rested for 15 minutes, take the dough balls and flatten them slightly with your hands.
At this point, the 15 minutes of resting time should be up. Remove the dough from the bowl and flatten it slightly with the palm of your hand. Cut the dough into 6 pieces (as you would for a pizza). Roll each ball into a long piece about 6 to 10 inches (15 to 25 cm) long. Let rest for 10 minutes. Shape the dough into a pretzel and place it in a baking soda bath for 2 minutes. Once the 2 minutes are up, gently remove the pretzel with your hands or a fork and place it on a baking sheet lined with parchment paper. You may need to reshape the pretzel slightly. Sprinkle the pretzel with coarse salt. Repeat these steps until all 8 pretzels have been shaped and placed on the baking sheet(s).
Bake the pretzels for 8 to 9 minutes, or until golden brown. Immediately after removing from the oven, vigorously brush over the pretzels with 6 tablespoons (90 ml) of melted butter.
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