Put the cup of water, butter, sugar, salt, flour and yeast into your bread maker and set for the dough setting which on ours is 1.5 hours. Let it do it's job.
After the dough is done remove from bread maker and knead it a little bit. Place on a lightly floured cutting board.
Stir the baking soda into 6 cups of water and bring to low boil, stirring. Then reduce temperature
Take small sections of the dough, pull and roll into long tube like string. Make them as thin as you want or can do without breaking.
Once each section is about 6 inches long, turn ends up so the shape looks like a U
Bring ends to opposite corners and fold over. Slightly press down where it meets the bottom edge.
Place each pretzel individually in the baking soda water for a couple of minutes
Remove them and place on an oiled cookie sheet.Make an egg wash and brush it onto the pretzels beofre baking. Back at 425 for 12-14 minutes
brush lightly with melted butter and also coat with sea salt. Serve warm. These can be kept in a container for a couple of days if you can't eat them all, but they are tastiest when served fresh.