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Warm up the milk in the microwave or on the stove for just about one and a half minutes, to about 110°. Stir the yeast into the milk and let it sit for about 3 minutes. Add the butter and sugar to the milk and stir to mix. Add the flour to the milk, about 1 cup at a time and add the fine salt as you add the flour. Mix w/ a spoon. Knead for about 10 minutes with a stand mixer, or by hand. Put kneaded dough in a greased bowl and cover with greased plastic wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450°. Punch down dough and divide into 12 lumps -- this is easiest if you divide it in half, cut each half into three lumps, then cut each lump in half. Combine the warm water and baking soda in a shallow dish (e.g. and 8x8 baking dish); stir/whisk until the baking soda is as dissolved as possible. Roll all 12 lumps of dough out as thin as you can -- they will shrink up quickly so getting the thinnest ropes possible is key. Form the dough into pretzel shapes, then quickly dip in the baking soda water. I found this works best when you roll out 2-3 pretzels, dip them, then put them on the baking sheet. Place rolled, dipped pretzels on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot.
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Malt syrup for bagel water, pretzel dip, bread sweetener
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting