Make the dough. In a large bowl (or the bowl of a stand mixer), combine the flour, salt, sugar and instant yeast. Stir in the water, and knead the dough (by hand, or with the hook attachment), for about 5 minutes until it all comes together in a smooth, soft ball. Sprinkle some flour on the dough ball, cover with a kitchen cloth and leave to rest at room temperature for 30 minutes.

In the meantime, prepare the water bath. Stir the baking soda into the boiling water. NOTE: Be careful when you add the baking soda, as the water will “bubble up” for a few seconds. Make sure you use a larger pan than you think you need. Pour the water in a square pan (or baking dish). Set aside to cool to lukewarm temperature.

Preheat your oven to 475°F(245°C)

Transfer the dough to a floured working surface and divide it into 8 equal pieces. Roll each piece of dough into a thin log (12 inches/30cm long). Twist each log into a pretzel (twist the ends twice together, fold over, and tuck the ends underneath).

Place the pretzels in the baking soda-water bath (work in batches, 4 pretzels at a time). Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart).

Sprinkle the pretzels generously with the salt. Allow to rest uncovered for 15 minutes.

Bake for 9-10 minutes, until the pretzels are a dark golden brown.

While the pretzels are baking: melt the 3 tablespoons of butter. Right when the pretzels are out of the oven, brush them generously with the melted butter.

Pretzels are best enjoyed warm, or the day of.