Mix 2½ cups of bread flour, 1 teaspoon of salt, 1 teaspoon of sugar, 2¼ teaspoons of instant yeast, and ⅞ cup of warm water. Knead for 5-8 minutes into a smooth dough.
Let rise in a lightly greased bowl for 30 minutes. Meanwhile, dissolve 2 tablespoons of baking soda in 1 cup of boiling water and let cool to lukewarm.
Preheat the oven to 475°F / 245°C. Divide the dough into 8 pieces and let rest uncovered for 5 minutes, then roll each into a 28in / 71cm rope and twist into a pretzel.
Pour the soda solution into a 9in / 23cm square pan. Soak the pretzels, four at a time, for 2 minutes, then transfer to a lightly greased baking sheet.
Let rest briefly, then bake for 8-9 minutes, until golden brown. Brush with 3 tablespoons of melted unsalted butter.
