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Add the flour-yeast to the bowl of a stand mixer fitted with the dough hook and mix on low speed for 6-10 minutes until well combined and the dough looks soft. Cover with a damp tea towel for 30 minutes.
Divide the dough into 12 even pieces and roll out into 60cm long rolls (thicker in the middle and thinner at the ends). Fold into a pretzel then pop on a lined baking tray and cover. Leave covered at room temp for 30 minutes then transfer to the fridge for 30 minutes.
Meanwhile, preheat the oven to 205C and bring a pot of water with ½ cup bicarb soda added to the boil. Drop the pretzels into the boiling water and cook for 10 seconds on each side then place back on the lined tray and sprinkle with salt.
Bake in the oven for 15-20 minutes or until golden. Remove from the oven and brush with melted butter