Ingredients:
300 g (2-1/2 cups) all-purpose flour

12 g (1 tablespoon) baking powder

5 g (1 teaspoon) salt

10 g (2 teaspoons) sugar

28 g (2 tablespoons) unsalted butter, melted

120 g (1/2 cup) milk

45–60 g (3–4 tablespoons) water

Coarse pretzel salt, for topping

Optional:
(1 teaspoon diastatic malt)

Sodium hydroxide bath
2 cups (473 gr)water in a stainless bowl
1.5 tablespoons (19 gr) Sodium Hydroxide mixed

Baking Soda Bath:

2 quarts (1.9 L) water

1/4 cup (60 g) baking soda

Directions:

1. Measure out the raw ingredients.

2. I measure out the wet ingredients, (milk-water-butter) in the bowl and then weigh the ingredients separate.
combine the flour, baking powder, salt, sugar, in a separate bowl, and add a bit at a time to the wet ingredients making sure it is blended in well. Knead the dough in a mixer or by hand for about 5 minutes till you have a good gluten structure. Do the window pane test.

3. I use about 100grams or 4 oz of dough, roll out the ropes so the ends are tapered.

4. Do the pretzel twist and lift the arms up to the sides of the pretzel.

5 Dip the pretzels and Bake

Bring the water and baking soda to a gentle simmer.
Carefully lower one shaped pretzel into the bath.
Let it simmer for approximately 30 seconds, turning once if necessary.
Remove with a slotted spatula and allow excess water to drain.
Place on a parchment-lined baking sheet. Add coarse pretzel salt and bake.

Lye (Sodium Hydroxide Dip)

Weigh out the sodium hydroxide and measure the water.
Pour the water in a thick glass baking dish or a stainless steel pan first and then mix in the sodium hydroxide. Not the other way around, you don't want it too splash or make fumes.
Do not use thin glass dish or aluminum pan.

I use a skimmer to dip the pretzels you can also use your hands with rubber gloves.
Place on a lined baking sheet and sprinkle with some pretzel salt.
Bake at 475 degrees until nicely browned and an internal temperature
of 210 degrees.