In a mixing bowl, whisk warm water and brown sugar together, then stir in quick rising yeast. Let it sit until foamy, about 5-10 minutes.

Add canola oil and kosher salt to the yeast mixture. Gradually incorporate half of the all-purpose flour, mixing until well combined.

Slowly add the remaining flour, a little at a time, until a soft, slightly sticky dough forms. It should be tender to the touch.

Turn the dough onto a floured surface. Knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise for 1 hour until doubled in size.

While the dough rises, preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

In a large pot, bring 8 cups of water to a rolling boil. Add in 2 teaspoons of baking soda once boiling.

After the dough has risen, punch it down and divide it into 12 equal pieces.

Roll each piece into a long rope, about 20 inches. Twist and shape it into a heart, securing the ends firmly.

Dip each shaped pretzel heart into the boiling water for about 30 seconds.

Carefully remove the pretzel hearts and place them on the parchment-lined baking sheet. Brush each one with the beaten egg wash and sprinkle coarse kosher salt on top.

Bake the pretzels for about 20 minutes, or until they are golden brown and fluffy.

Remove them from the oven, and while still warm, brush generously with melted butter.