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1
Warm the milk to about 110u00b0 (from the refrigerator, 80-90 seconds in the microwave) then add the yeast to proof. Once the yeast is bubbly, put it in the stand mixer and stir in the first cup of flour. Once that is worked in, add the butter, and salt, then work in the remaining flour in two batches. Once the flour is all incorporated, lightly flour a work surface and turn the dough out. Knead in just enough additional flour to make the dough into a smooth, slightly sticky ball. Place into a buttered bowl and set in a warm place to rise for one hour.
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2
Once the dough has doubled in bulk, Preheat the oven to 450u00b0. Punch the dough down then divide it into 6, 9, or 12 portions, depending on how large you want your pretzels to be. Roll each part into a rope about 1/4 to 1/2 inch in diameter and fold into pretzel shape. Alternately, shape into flat rounds or circles.
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3
Dissolve the baking soda in the water in a wide bowl. If using salt or cheese topping, put the topping on a plate in a thin layer. Submerge each pretzel in the baking soda bath then shake off the excess. If using topping, lay the pretzel on the topping and press down to coat, then place on the baking sheet. Bake for 10-12 minutes.
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4
While the pretzels are baking, melt another 2-3 tablespoons of butter. When the pretzels come out, baste each one with butter then set aside to cool.
