• Add the flour to a stand mixer bowl and form a well in the middle of the flour. Add the yeast, sugar, and lukewarm milk to the well. Stir the ingredients in the well together while incorporating a bit of flour from the well's rim. Cover with a clean kitchen towel or lid and allow to sit for 15 minutes.
• In the meantime, heat the water and melt the butter in it. Set aside to cool down.
• Add the butter-water and salt to the bowl and knead for about 10 minutes or until a smooth, elastic dough forms. Add a little more flour in case the dough is too soft and tacky; add a little more water if the dough seems too dense and dry. Different flour brands react differently, and cup measurements are not always accurate either, so you need to adjust by looking and feeling.
• Shape the dough into a ball and place back into the lightly floured bowl. Cover the bowl with a clean dish towel and set aside for 90 minutes to rise in a warm place.
• Divide the dough into 10 equal pieces. Roll each piece into a 10-inch-long rope and shape to a knot.
• Place the knots on a lightly floured area on your countertop and cover with a clean kitchen towel. Allow to raise for 30 minutes.
• Remove the cover from the knots and place them into the refrigerator for 30 minutes.
• Preheat the oven to 425 F.

Everything Bagel Seasoning

• If you are making your own seasoning mix, mix all ingredients in a small bowl.

Soda Bath

• Fill a medium-sized pot with about 15 cups of water and bring to a boil. Then slowly add the baking soda to the water.
• Use a slotted spoon to place 2-3 knots into the water bath. Turn after 15 seconds and allow to float on the other side for another 15 seconds.
• Remove the pretzel knots from the water with a slotted spoon and allow the water to drain well. Then place the pretzel knots onto a parchment paper-lined baking sheet.
• Sprinkle with everything bagel seasoning and repeat with the remaining knots.
• Bake the pretzel knots for about 12 to 17 minutes and the top is nicely browned.