In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.

Stir in flour, salt, and melted butter. Add crushed LAY'S^® Salt & Vinegar chips and mix until a dough forms.

Knead on a floured surface for 5–7 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour.

Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.

Divide dough into 6–8 portions (for jumbo size).

Roll each piece into a long rope and twist into the classic pretzel shape.

Bring 10 cups water and baking soda to a boil.

One at a time, gently drop pretzel into boiling water and leave for 30 seconds, then remove with a slotted spatula.

Place boiled pretzels on baking sheets. Brush with egg wash.

Sprinkle with crushed LAY'S^® Salt & Vinegar chips or flaky sea salt for extra zing.

Bake 12–14 minutes until deep golden brown.