Combine water, sugar, and kosher salt. Sprikle yeast on top after mixing. Allow yeast to sit for 5 mins. Add flour and butter. Proceed to mix until dough is smooth and pulls away from the sides of the bowl, approximately 4-5 mins.
Remove the dough and clean the bowl. Coat the cleaned bowl with vegetable oil. Replace dough in bowl, cover, and let sit in a warm place for approximately 50-55 mins.
Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. Meanwhile, preheat oven to 450 degrees F and line 2 half-sheet pans with parchment paper. Lightly brush with the vegetable oil and set aside.
While the water heats, empty the dough onto a lightly oiled or floured work surface. Divide dough into 8 equal sections and roll each into a 24-inch rope. Form each rope into a pretzel shape and place onto the prepared half-sheet pans.
Place pretzels into boiling water, individually, for 30 seconds each. Remove from water and return to the half-sheet pans. Brush the top of each pretzel with a mixture of egg yolk beaten with water and sprinkle with pretzel salt.
Bake until dark golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving and pair with cheese or mustard sauce to best enjoy.