Mix the dry pretzel dough ingredients in a large bowl. Stir in the warm water using only enough to form a soft dough. Knead dough preferably by machine for 5-8 minutes until dough is smooth and elastic.
Place dough in a lightly greased bowl, cover and let rest for 30 minutes.
While dough is resting, mix the soda bath ingredients in a square baking pan making sure the baking soda is dissolved; set aside to cool to lukewarm.
Preheat oven to 475F/250C. Line a large baking sheet with parchment or lightly spray with non-stick spray.
Turn dough out onto a lightly oiled surface. Divide dough into 8 equal portions. Let the portions rest for 5 minutes.
Roll each portion into a thin rope about 24-inches/60cm long. Shape into knots (or pretzel shape, whatever is easier).
Working with 4 knots at a time, place them in the baking soda bath, making sure each knot has been immersed in the liquid—you may have to spoon it over the tops. Let the knots sit in the bath for 2 minutes. Repeat with remaining 4 knots.
Place the knots on the prepared baking sheet and distribute everything bagel seasoning evenly over each knot.
Bake for 8-10 minutes or until a deep golden brown. Remove from oven and brush with the melted butter—use all the butter.