Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or with a mixer until smooth and elastic, about 5 minutes.

Cover the dough and let it rest in a warm place until slightly puffed from the dough rise.

Divide dough into 12 equal pieces. Roll each piece into a 20–22 inch rope and twist into a pretzel shape.

Bring water to a boil in a large pot. Carefully add baking soda (it will bubble).

Boil pretzels 2 at a time for 30 seconds each. Remove with a slotted spoon and place on a parchment-lined baking sheet.

Bake at 425°F for 12–15 minutes, until deep golden brown.

Brush warm pretzels with melted butter. Add toppings immediately, if using.