Activate Yeast: In a large bowl, combine 1 cup warm water, 3 tablespoons sugar, and 2 1/4 teaspoons active dry yeast. Let stand 5–10 minutes until foamy.

Mix Dough: Stir in 1 1/2 teaspoons salt and 2 tablespoons vegetable oil. Add 4 cups flour, one cup at a time, mixing until a shaggy dough forms.

Knead: Knead on a floured surface for 5–7 minutes (or 4–5 minutes in a stand mixer) until smooth and elastic.

First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45–60 minutes until doubled.

Shape Pretzels: Punch down dough, divide into 8 equal pieces, roll each into a 20–24-inch rope, and twist into classic pretzel shapes.

Prepare Bath: Bring 10 cups water to a gentle boil in a large pot, then carefully stir in 1/2 cup baking soda.

Boil Pretzels: Using tongs, lower each pretzel into the bath for 30 seconds per side. Remove with a slotted spatula and place on parchment-lined baking sheets.

Butter & Salt: Brush hot pretzels with 2 tablespoons melted butter and immediately sprinkle with coarse pretzel salt.

Bake: Bake in a preheated 425°F oven for 12–14 minutes until deep golden brown.

Cool & Serve: Let pretzels cool 3–5 minutes on the sheet, then transfer to a rack. Serve warm or at room temperature.