In a large mixing bowl, whisk together 4 cups of bread flour, 1 tablespoon of salt, and 1 tablespoon of sugar. In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 and 1/2 cups of warm water (100°F to 110°F) and let it sit while it becomes frothy, around 5 minutes. Then, combine the yeast mixture with the dry ingredients, stirring until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface. Knead for about 8 to 10 minutes until it becomes smooth and elastic.

Shape the kneaded dough into a ball, place it in a large oiled bowl, and cover for 45 to 60 minutes, or until doubled in size.

Once risen, gently punch down the dough, divide into 12 pieces, and roll each into an 18-inch rope. Twist the ropes into pretzel shapes.

In a large pot, bring 10 cups of water to a gentle boil and add 2/3 cup of baking soda. Dip each pretzel into the solution for about 30 seconds.

Preheat your oven to 425°F (220°C). After boiling, place the pretzels back on the baking sheet, brush each with melted unsalted butter, and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until golden brown.

Remove the pretzels from the oven and brush again with melted butter. Allow to rest for about 3 minutes before serving.