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1
In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
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2
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
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3
Add flour and mix on dough cycle or med-low speed.
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4
Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
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5
Add more flour if necessary.
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6
Turn dough out onto a lightly floured table and knead for 2 minutes.
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7
Roll into a 2 foot long log and cut into 12 even pieces.
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8
Cover dough with plastic and a damp cloth and let sit for 10 minutes.
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9
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
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10
Let the pretzels rest for an additional 30 minutes.
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11
Preheat the oven to 425u00b0.
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12
Lightly oil 2 baking sheets.
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13
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
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14
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
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15
Carefully remove with tongs or slotted spoon and hold above pot and let drain.
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16
Sprinkle lightly with salt.
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17
Repeat with the remaining rolls.
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18
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
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19
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
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20
Serve warm or at room temperature.
