Whisk together warm water, brown sugar and salt in the bowl of a stand mixer. Sprinkle dry active yeast over the top and let it sit 5 minutes. Add melted butter, flour, attach a dough hook to the mixer and mix on low until combined.
Once ingredients are combined, increase speed to medium and knead dough for 5 minutes or until dough is no longer sticking to the sides of the bowl (if necessary add up to 1/4 cup more flour).
Transfer dough to a lightly oiled bowl, cover it with a clean kitchen cloth, and let dough rise for 50 minutes to 1 hour. Punch the dough down and transfer it to a floured surface. Preheat oven to 425° F while you shape and boil the pretzels.
Cut the dough into 12 equal pieces. Roll each piece into a 20 to 22-inch rope and turn the rope into a U shape. Cross the ends of the rope over each other once, then twist over each other again, and pull the ends to the bottom of the U (see photos or video for visual). Tip: Wet the ends with water so they stick to the dough. Place pretzels on a baking sheet with silpat mat (Silpat is highly recommended! If you don't have one, grease parchment paper with nonstick spray).
Bring water and baking to a boil in a large pot. Place pretzels (2 at a time) in the baking soda bath and boil for 30 seconds. Use a slotted spoon to transfer pretzels to baking sheet and immediately add coarse salt.
Bake pretzels at 425° F for 12 to 15 minutes until golden brown. Let pretzels cool for 5 minutes on the pan before serving warm.
Notes
Yeast: You can use instant yeast as a substitute (same measurement). Whisk it in with the flour before adding. Store pretzels in an airtight container at room temperature for 2 or 3 days. They are best when eaten the day they are baked.Freeze pretzels by wrapping them in aluminum foil. Place them in an airtight container and freeze for up to 2 months. Reheat in a 350 F oven for 5 minutes or 10 minutes if frozen (keep them wrapped in aluminum foil).