Legit Soft Pretzels -- Just Like Auntie Anne'S - cooking recipe

Ingredients

FOR THE DOUGH
2 cups whole milk
2 (1 1/2 tablespoon) packets active dry yeast (use the entire two packets, don't focus on the actual measurement)
6 tablespoons light brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons table salt
FOR CREATING THE PRETZEL
1/3 cup baking soda
3 cups warm water
coarse salt
FOR FINISHING THE PRETZEL
8 tablespoons butter, melted

Preparation

Warm up the milk in the microwave or on the stove for just about one and a half minutes, to about 110\u00b0.
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\u00b0.
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.