Activate the yeast: In a stand mixer bowl, combine warm water, yeast, and brown sugar.After five minutes, the mixture should be foamy, a sign that the yeast is active.
Make the dough: Add salt, melted butter, and 3 cups of flour. Mix on low speed (or stir by hand) until combined. Gradually add the remaining flour, kneading for 4-5 minutes until the dough is smooth and slightly tacky. Add one tablespoon of flour at a time if it's too sticky.
Let the dough rise: Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 30-45 minutes until doubled.
Prepare the baking soda bath: In a large pot, bring 6 cups water and baking soda to a boil. Preheat oven to 425°F and line baking sheets with parchment paper.
Shape the pretzels: Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20-24-inch rope. Form a U-shape, cross the ends twice, and press them onto the bottom of the U to create a pretzel shape.
Boil the pretzels: Using a slotted spoon, boil 2 pretzels at a time in the baking soda bath for 30 seconds per side. Remove and place on prepared baking sheets.
Bake and finish: Brush pretzels with melted butter and sprinkle with coarse salt (or leave plain for cinnamon-sugar). Bake for 10-12 minutes until golden brown. Brush with more melted butter after baking. For cinnamon-sugar pretzels, dip warm pretzels in butter, then coat in cinnamon-sugar mixture.
Serve: Enjoy warm with your favorite dipping sauce (see “What Dipping Sauces Go with Wetzel’s Pretzels” below).
