In a small mixing bowl, combine active dry yeast, brown sugar, and salt with warm water. Allow this mixture to sit for 5 minutes until frothy.

In a large bowl, add all-purpose flour and melted unsalted butter to the yeast mixture. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth.

Place the kneaded dough in a greased bowl, cover, and allow it to rise in a warm area for about 1 hour, until it doubles in size.

Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.

Punch down the risen dough, divide into 12 pieces, and shape each into a 20-inch rope shaped into a pretzel.

Boil 10 cups of water, add baking soda and brown sugar. Lower each pretzel into the boiling water for 30-60 seconds per side.

Transfer boiled pretzels to baking sheets, brush with egg wash, and sprinkle with flaky salt. Bake for 15 minutes until golden brown.

Allow the pretzels to cool on a wire rack for a few minutes before serving.