Directions:

For pretzel dough, warm up milk in microwave for 90 seconds or on stovetop for 1-2 minutes just until warm (about 110 degrees F). Remove milk from heat if on stovetop, and stir in the yeast; let sit about 3 minutes.

Add butter and sugar to milk and stir to mix. If using a stand mixer, pour this mixture into the mixer bowl and begin adding flour 1 cup at a time, adding the table salt along with the flour; mix until dough begins to form. Knead for about 5 minutes in the stand mixer or by hand for about 10 minutes until dough is smooth (adding flour if needed).

Place kneaded dough into a greased bowl and cover with greased plastic wrap; let rise for 1 hour in a moist, warm place until doubled in size.

Preheat oven to 450 degrees F. Punch dough down and divide into 12 lumps (divide dough in half, then cut each half into three lumps, and divide each of those in half).

Combine the warm water and baking soda in a shallow dish like an 8-x-8-inch baking dish; stir/whisk until the baking soda is as dissolved as possible.

Roll each lump of dough out into a rope as long and thin as you can (they will shrink up again quickly, so get it as thin as you possibly can before shaping).

Form the dough into pretzel shape (begin by stretching rope in u-shape, then cross over top ends and fold them down to meet bottom of u-shape). Then quickly dip the pretzel in the baking soda water and let rest on paper towels to drain some before placing on a greased baking sheet.

Once pretzels are all formed and on baking sheet, sprinkle with coarse salt. Bake for 7-9 minutes or until browned.

Dip each one in the melted butter while still hot and enjoy!