Dissolve the sugar and salt in warm water in the bowl of a stand mixer. Add the yeast and stir. Let stand for 5 minutes, until bubbly.

Add the flour and butter to the mixture. Mix with the paddle attachment until well combined. Switch to the dough hook and continue mixing at medium speed until the dough is smooth and elastic for about 5 minutes.

Remove the dough from the bowl and transfer to a well-oiled large bowl. Turn the dough until it’s coated all around. Cover with plastic or a clean damp towel. Let rise at room temperature for 1 hour.

Preheat oven to 450°F. Place the rack in the center of the oven.

Prepare one very large baking sheet (or two smaller sheets) by lining with a layer of parchment paper. Grease the paper with softened butter.

Separate the dough into 8 equal pieces. Roll each piece into a long 24-inch rope. Make a U-shape with each rope.

Leaving tails of about 4-inches, twist the ends several times and bring the ends down to the alternate side of the bottom of the original U-shape. Secure each end underneath by pressing it into the dough.

Using a large pan or skillet, mix the 6 cups of water with the baking soda. Bring the mixture to a boil.

In batches, drop the formed pretzels into the boiling water. Let them boil for 30 seconds. With a strainer skimmer or large slotted spoon, remove the pretzels from the water and transfer to the prepared baking sheet. Leave about 2-inches between the pretzels.

Brush the tops and sides of each pretzel with the egg mixture. Top each with a generous sprinkling of pretzel salt.

Bake for 10 to 12 minutes, until puffed and golden. Transfer to a wire rack to cool.

Serve while still warm with your favorite dipping condiments.