In a large bowl, whisk together the warm water and light brown sugar.

Sprinkle over the yeast and set the bowl aside until the yeast is frothy, about 5 minutes. 

Next, add the flour and kosher salt. Stir until a shaggy dough forms. If you have a dough whisk, that is great here! If not, use a wooden spoon or your hands - not a regular whisk. 

Once the dough forms a rough ball, turn it out onto a lightly floured surface and knead it for 3-4 minutes or until the dough is smooth and elastic. If you poke it gently, it should spring back. 

Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size, about 90 minutes. 

Once the dough has risen, preheat your oven to 400 degrees F. 

Turn the dough out onto a lightly floured surface and divide it into 16 pieces. 

Roll each piece out into a 6-inch long rope.

Fold the rope into a U shape, cross the ends over each other, and then flip the ends over the bottom of the U to create a classic pretzel shape.

Gently pinch the seams to make the pretzel doesn’t unravel while boiling.

Repeat with the remaining dough pieces. 

Bring a large pot of water to a rapid boil and very slowly add the baking soda. Stir until the baking soda is fully dissolved. 

Boil the pretzels a few at a time for 30 seconds per side. Make sure not to overcrowd the pan. 

Remove the boiled pretzels to a parchment-lined baking sheet. 

Beat the egg with a small splash of water (about 1 tablespoon) to form an egg wash.

Brush the top of each pretzel with egg wash and sprinkle it with coarse salt. 

Bake for 12-15 minutes, or until the pretzels are golden brown. 

The pretzels can be kept warm in a 200 degrees F oven for up to 30 minutes. 

When ready to serve, toss the pretzels with melted butter and then sprinkle over the parmesan and garlic powder.

Toss to combine and serve immediately. 

These pretzels are best enjoyed immediately. I don’t recommend storing them as they become soggy if kept in the refrigerator.