Melt the butter in a small pot, add the water and stir to combine. Cook for a couple of seconds then take off the heat. Add the sugar. Check the temperature of the water with a thermometer, it should be 100-110°F (38-43°C). The water can’t be too hot or the yeast won’t work. When water has the right temperature, stir in the yeast. You can let stand the yeast mixture for 5 minutes to foam (a good way to check if your yeast is working, but it's optional).

In a large mixing bowl, combine flour and salt. (Adding the flour: measuring the flour with measuring cups is inaccurate so if that's the way you're measuring your flour, add 3 cups of flour first and then add the remaining 1/4 cup while kneading the dough if it’s still sticky. If using a digital scale you can add all the flour as written in one go).

Add the yeast mixture. Stir with a spoon until roughly combined.

Knead the dough by hand or with a stand mixer fitted with a dough hook attachment – about 3-4 minutes until the dough is smooth and not sticky. If it's too stickly just add a little bit more flour.

Form a U-shape with each end of the rope then holding the ends of the rope, cross them over then twist the ends together and pinch them to the sides to form a pretzel shape (see photos in the body of the post for a reference).

Place on a baking sheet lined with parchment paper and repeat with the remaining dough.

Enjoy!