In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 to 10 minutes until foamy.

Stir in salt and melted butter. Gradually add flour, one cup at a time, until a soft dough forms.

Knead the dough for 7 to 10 minutes by hand or 5 to 6 minutes with a mixer until smooth.

Cover the bowl and let it rise for about 1 hour or until doubled.

Preheat oven to 450°F. Line two baking sheets with parchment. Divide dough into 8 pieces for larger pretzels or 10 to 12 for smaller ones.

Roll each piece into a rope about 20 to 24 inches long. Shape into a U, twist the ends, and fold down onto the belly.

Place shaped pretzels in the fridge for 15 to 20 minutes.

In a large non-aluminum bowl, mix cool water and food grade lye. Dip each pretzel for 10 to 20 seconds, then let drip and place on parchment.

Cut a shallow slash across the thick belly of each pretzel. Sprinkle with coarse pretzel salt.

Bake for 12 to 15 minutes until deeply brown. Cool for 5 minutes before serving.