In the bowl of a stand mixer, combine the water, sugar, and kosher salt. Sprinkle the yeast on top like it’s confetti. Let it sit for 15 minutes while the yeast wakes up and gets bubbly.

Add the flour and melted butter. Attach the dough hook, and mix on low speed until the dough stops clinging to the sides of the bowl. Turn up the speed to medium and knead for 5 minutes, or until the dough is smooth, elastic, and showing off its shiny glow-up.

Take the dough out, clean the bowl, and oil it generously. Place the dough back in, cover with plastic wrap, and set the bowl on the middle rack of your oven. On the lower rack, place a 13x9-inch pan filled with boiling water (fancy steam bath for the dough). Let it rise until doubled in size—about 2 minutes (just kidding, give it 45-60 minutes).

Preheat your oven to 450°F. Line two baking sheets with parchment paper and lightly brush with vegetable oil. Bring the water and baking soda to a rolling boil in a large pot.

Turn the dough onto a lightly oiled surface. Divide it into 16 pieces and roll each into an 18-inch rope. Shape them into pretzels—loop, twist, and tuck (you got this)! Place them on the prepared baking sheets.

Working in batches, dunk each pretzel into the boiling baking soda water for 30 seconds. Remove with a flat spatula (your pretzels don’t need to swim long) and return them to the baking sheet.

Brush the top of each pretzel with the egg yolk mixture and sprinkle with flaky salt. Be generous—no one likes a stingy salt sprinkle.

Bake for 12-14 minutes, or until the pretzels are golden brown and screaming “Eat me!” Cool on a wire rack for at least 5 minutes (if you can wait that long).