In a mixing bowl, combine 1¾ cups of warm water with 1 tablespoon of brown sugar. Sprinkle 2¼ teaspoons of active dry yeast on top, allowing it to sit for about 5 minutes until frothy.

Slowly stir in 4 cups of all-purpose flour and 1 tablespoon of coarse sea salt using a wooden spoon until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour.

After the dough has risen, gently punch it down, divide into 8 pieces, and shape into long ropes.

Boil 10 cups of water with ⅔ cup of baking soda, then drop in pretzel sticks for 30 seconds.

Preheat the oven to 425°F (220°C). Brush each pretzel stick with melted butter and sprinkle with sea salt. Bake for 12-15 minutes.