In a large mixing bowl, stir together the warm water, yeast, and brown sugar. Let sit 8-10 minutes until foamy/frothy on top.
Add melted butter and stir. Add flour and salt. Mix together with a fork until the dough comes together in a ball.
Turn the dough out onto a lightly floured counter.
Knead the dough for a few minutes, by hand until it comes together in a smooth ball. This should be a soft dough, not a stiff dough.
Set the dough back into the mixing bowl, cover with plastic wrap, pressing it flat against the top of the dough, then cover the bowl with a towel. Let rise in a warm place, for about an hour or until doubled in size.
Set a large pot with 8 cups of water and ⅓ cup of baking soda over high heat, and bring to boil.
Prepare a sheet pan by lining it with a silicone baking mat.
Turn dough out onto a counter and divide it into eight pieces.
Roll each piece into a long rope, about 18-24 inches long.
Place the dough rope in a U shape. Twist the top of the dough twice. Fold over the twisted ends of the dough onto the U bend in the dough rope to form a pretzel shape. Pinch the ends into the bend in the dough.
Once the water has come to a boil, carefully lower 2 – 3 pretzels into the water. Boil for about 30 seconds, flipping once. Place each boiled pretzel onto the sheet pan. Repeat with all pretzels.
Whisk together the eggs and 1 tablespoon of water. Using a pastry brush, brush each pretzel with the egg wash.
Sprinkle each pretzel with the Everything Bagel Seasoning mix. Sprinkle with your choice of salt. I used flaked sea salt on half, and large grain pink Himalayan on the other half. Larger grains of salt work well for pretzels.
Bake at 450 for 20-25 minutes, or until dark golden brown and cooked through.