Lightly spray or line a baking sheet with parchment paper. Do not preheat the oven yet.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and warm water. Stir gently and let sit until foamy, about 3 minutes.

Gradually add 4 1/2 cups flour, one cup at a time. Add 2 teaspoons salt and melted butter. Continue mixing until a smooth dough forms.

Turn dough out onto a lightly floured surface and knead 6–8 times, or use the mixer on low for about 1 minute.

Lightly spray a large mixing bowl with non-stick spray. Place the dough ball in the bowl, cover with a light kitchen towel, and let rise in a warm spot until doubled in size, about 60 minutes.

Punch the dough down and turn onto a lightly floured surface. Cut the dough in half, then cut each half into 6 equal pieces (12 pieces total). Roll each piece into a 14-inch long strip. Fold each strip in half, twist it over itself, and pinch the ends to seal.

Once dough has risen and you’re shaping, preheat the oven to 450°F and prepare the baking sheet.

In a large pot over medium-high heat, bring 12 cups water and 3/4 cup baking soda to a boil.

Place one or two pretzel twists into the boiling bath for 30 seconds, flip, and submerge the other side for 20 seconds. Lift out with a slotted spoon and place on the prepared baking sheet.

Brush each pretzel twist with the whisked eggs and sprinkle with coarse salt.

Bake in the 450°F oven for 12–15 minutes, until deep golden brown. Cool slightly and serve warm.