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Combine warm water and granulated sugar in a large bowl. Sprinkle active dry yeast on top, stir gently, and let sit 5–10 minutes until foamy.
Add all-purpose flour and 2 teaspoons salt to the yeast mixture. Stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead 5–8 minutes until smooth and elastic.
Lightly grease a bowl, place dough inside and turn to coat. Cover and let rise in a warm spot 60 minutes or until doubled.
Preheat oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring 8 cups water to a boil, add baking soda, and maintain gentle boil.
Punch dough down, divide into 8 pieces, roll each into a 1-inch rope, and cut into 4–5-inch sticks (about 30–40 total).
Boil 4–5 pretzel sticks at a time in the baking soda bath 20–30 seconds per side. Remove with a slotted spoon and place on baking sheets.
Brush sticks with melted butter, sprinkle with coarse pretzel salt, and bake 12–15 minutes until golden brown.
Cool on baking sheets a few minutes, transfer to a rack, and serve warm.