Heat the milk and water to 105°F. Stir in the yeast and allow it to proof for 5 minutes until slightly foamy.

In a large bowl, combine flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead until the dough forms a slightly tacky ball.

Lightly grease the dough with a teaspoon of oil and let it rise in a warm place for about 45 minutes. Meanwhile, dissolve baking soda in warm water in a separate bowl.

Preheat oven to 410°F. Turn the dough onto a greased surface and divide into 6 equal pieces.

Roll each piece into a 35–40 inch rope about finger thickness. Form into a U-shape, twist twice, and press ends down to create the classic pretzel shape.

Dip each pretzel briefly into the baking soda solution, then gently pat on a kitchen towel to remove excess moisture.

Place on a parchment-lined baking sheet, sprinkle with coarse salt, and bake for 7–8 minutes until golden brown.

Immediately dip warm pretzels into melted butter. Serve warm.