1-First Steps: Mixing and Rising: Start by heating the milk and water to about 105°F and stir in the dry yeast. Let it proof for 5 minutes until it gets foamy, just like in the original directions. In a large bowl, combine the flour, brown sugar, salt, baking powder, and melted butter, then pour in the yeast mixture and knead until you form a slightly tacky dough ball. Lightly grease the dough top with oil and let it rise in a warm place for 45 minutes until it doubles in size, giving you that perfect soft texture.

2-Shaping and Baking: Once risen, preheat your oven to 410°F and turn the dough onto a greased surface, cutting it into 6 equal strips. Roll and stretch each strip into a rope about 35 to 40 inches long and about the thickness of a finger, which helps create that classic pretzel shape. Form each rope into a U shape, twist the ends twice, then pinch to seal. Dip each pretzel quickly into the baking soda solution, pat dry briefly, place on a parchment-lined large cookie sheet, and sprinkle with coarse salt before baking for 7 to 8 minutes until golden brown. Finally, brush the warm pretzels with melted butter for that extra tasty finish.