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1
In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer.
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2
Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
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3
In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
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4
Combine the all-purpose flour and bread flour in a mixing bowl.
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5
Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture.
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6
Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
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7
Line 2 baking sheets with silicone mats.
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8
Turn the dough out onto a lightly floured cutting board and form into a ball.
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9
Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces.
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10
Using your hands, roll each piece into a ball and place onto a prepared baking sheet.
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11
Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
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12
Once rested, lightly dust your work surface again and roll the balls into 7-inch logs.
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13
Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
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14
Preheat the oven to 425 degrees F. Place one oven rack high and one low.
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15
Line 2 more baking sheets with silicone mats or parchment paper.
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16
In a large pot, bring 8 cups water to a boil, and then add the baking soda.
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17
In batches, place the dough in the water and cook for 30 seconds on each side.
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18
Using a slotted spatula, remove the logs and place onto the prepared baking sheets.
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19
Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks.
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20
Then cut 3 diagonal slits on top of the bread, not too deep.
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21
Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
