Mix warm water, sugar, and yeast. Let it sit for five minutes until bubbly and foamy on top.

Add flour, salt, and melted butter. Knead until soft, smooth, and slightly stretchy without sticking heavily.

Cover the bowl and rest the dough for one hour until doubled and airy inside the bowl.

Divide the dough into ropes and twist carefully into classic pretzel shapes with even thickness throughout each piece.

Boil pretzels briefly in baking soda water for a chewy texture and a deep golden crust after baking later.

Brush with egg mixture, sprinkle salt, and bake until beautifully golden brown and lightly crisp outside.