In a medium saucepan, heat 1 cup of whole milk and ½ cup of water until it reaches about 105°F. Remove from heat, sprinkle in 2 ¼ teaspoons of dry active yeast, and let it sit for 5 minutes.

In a large mixing bowl, whisk together 4 cups of bread flour, 2 tablespoons of brown sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder. Pour in the proofed yeast mixture along with 4 tablespoons of melted unsalted butter. Stir until it starts to form a shaggy dough and knead for 5-7 minutes.

Lightly grease a large bowl with olive oil, place the kneaded dough inside, cover with a kitchen towel, and let it rise for about 45 minutes or until doubled in size.

In a large bowl, dissolve ⅓ cup of baking soda in 4 cups of warm water for the baking soda solution.

Preheat your oven to 410°F and line a baking sheet with parchment paper.

Punch down the risen dough and divide it into 6 pieces. Roll each piece into a long rope and shape them into pretzels.

Dip each shaped pretzel into the baking soda solution for 30 seconds, pat dry, and sprinkle with coarse pretzel salt.

Bake the pretzels in the preheated oven for 7-8 minutes until golden brown. Brush with melted butter immediately after baking.