In a large bowl, combine warm water, yeast, and brown sugar. Stir gently and let sit for 5 minutes until foamy. I noticed that 110 degrees F is the best temperature of water to activate yeast, as too hot will kill the yeast and too cool won’t activate it.

Add salt and melted butter to the yeast mixture. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.

Knead by hand or mixer for 5–7 minutes until smooth and slightly tacky (not sticky). Add more flour as needed.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

Punch down dough and divide into 8 equal pieces. Roll each into a 20–22 inch rope and shape into pretzels.
Place on parchment-lined baking sheets and rest 10 minutes.

Preheat oven to 425°F (218°C).
Bring 10 cups water to a boil, then carefully add baking soda.

Boil pretzels 20–30 seconds each, gently flipping once. Remove with a slotted spatula and return to baking sheet.

Brush each pretzel with egg yolk wash and sprinkle with coarse salt.

Bake for 12–15 minutes, or until deeply golden brown.

Brush with melted butter immediately after baking, if desired. Serve warm.