In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes, until foamy.

Add the flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 6 to 8 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

Preheat the oven to 425°F and line two baking sheets with parchment paper.

In a large pot, bring the 10 cups of water and baking soda to a gentle boil.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and shape into pretzels.

One at a time, carefully dip each pretzel into the baking soda water for about 20 to 30 seconds, then transfer to the prepared baking sheets.

Brush the pretzels with the egg wash.

Bake for 12 to 15 minutes, until deep golden brown.

While the pretzels bake, mix the melted butter, minced garlic, Parmesan, parsley, salt, and black pepper in a small bowl.

As soon as the pretzels come out of the oven, brush or spoon the garlic Parmesan mixture over the warm pretzels.

Serve warm.