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Preheat oven to 500°F (260°C). Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
Warm 1 ¼ cups water to between 100-110℉ and add to a large mixing bowl. Add 1 tablespoon instant dry yeast and ¼ cup brown sugar. Stir until yeast and sugar are dissolved.
Add 3 cups of the all-purpose flour, mixing with a large spoon until combined. If dough is sticky, add up to an additional ½ cup flour. You should have a soft, smooth dough. No additional kneading is necessary.
Cover and let dough rise in a warm place until almost doubled, about 20 minutes.
Divide dough into 12 equal portions (about golf ball size). On a clean surface, roll each portion into a rope about 12 inches long. To shape, form each rope into a 'U,' cross the ends over each other twice to make a twist, then fold the twisted ends down to the bottom of the 'U' and press gently to seal, creating the classic pretzel shape.
Heat 1 ½ cups water to about 110℉ in a liquid measuring glass. Dissolve ¼ cup baking soda in the water. Working one at a time, dip shaped pretzels into the baking soda solution. Place on prepared baking sheet.
Bake 6–8 minutes, or until golden brown.
Transfer to a cooling rack. While still warm, brush tops with ¼ cup salted butter (melted) and sprinkle with flake or coarse salt as desired.