Take, 2 cups of flour mix with salt and yeast, add the warm milk, beat on slow speed for 2 minutes, continue to add flour, mix as long as you can with mixer than turn dough out and knead by hand until smooth. Place dough in a greased bowl, cover lightly and place in a warm spot to rise for at least ½ hour. Your dough should double in size.
Once the dough has doubled, form into shapes, pretzels or rolls or both, place on greased baking sheet,
Lightly cover and allow dough to rest at least ½ an hour, no longer than one hour.
While the rolls are resting prepare the water and baking soda ‘bath’.
The rolls are then placed and turned in the simmering water bath, then removed and placed on a dry cloth. Then they are slit with a knife on top and sprinkled with salt.
Place the rolls on a new greased baking sheet, bake until light brown, about ½ hour. The size of the rolls will effect the baking time.
Water Bath (will give the pretzels the bagel like outer texture)
2 quarts of water
½ cup baking soda
Kosher or coarse salt