In the bowl of an electric stand mixer fitted with a hook attachment, combine warm water and sugar. Sprinkle yeast on top of the water and let sit for five minutes, until foamy.

Add flour, salt, and melted butter to the yeast. Mix on low until well combined. Switch to medium speed and knead for four minutes.

Remove the sticky dough ball from the mixer bowl and add to a greased bowl, sprinkle with flour, and cover loosely with a dish towel. Place in a warm area to rise for at least an hour, until doubled in size.

Preheat oven to 425 degrees F.

Combine water and baking soda in a large stock pot. Bring to a boil.

Meanwhile, turn the dough out on to a slightly oiled surface. Press the dough into a 1 ½ inch thick circle. Cut into 12 even pieces, 6 if you are wrapping whole brats.

Roll the dough wedge out from the center using your fingers to form a foot long snake-like shape. Wrap the dough around the brat, making sure to seal the ends tightly. Continue until all brats are wrapped.

When the water is boiling, add a few pretzel brats into the water at a time. Boil each batch for thirty seconds and then remove with a large slotted spoon or folded spatula. Transfer to a parchment lined baking sheet drizzled with a bit of oil to ensure the boiled pretzel brats don’t stick.

Once all pretzel brats are boiled, brush with egg wash and then sprinkle with salt and pepper.

Bake pretzels for 15 minutes until deeply golden.

Pretzel brats last four days in the refrigerator wrapped in foil. Reheat in the oven wrapped in foil at 350 degrees F for 10 – 12 minutes.