Weigh out your flour into the mixing bowl of your stand mixer, dough hook attached. Add salt, yeast, brown sugar, milk and water and mix on low until dough begins to come together.
Add in softened butter and mix dough on low-medium until dough is smooth and elastic, no longer sticking to the sides of the bowl.
Remove your dough from the bowl, shape into a ball. Lightly grease your bowl and place the dough ball back in. Cover the bowl and allow to rise for 60-120 minutes, until dough has doubled in size.
Line a baking sheet with either parchment or silicone and set aside.
Remove dough and divide into 16 equal portions.
Take each piece of dough and lightly press out into a a small disc. Place your cheese in the center and fold the sides up around it, pinching to seal the seams.
Place on the counter seam side down and place your cupped hand over the dough ball. Using a circular motion with your hand, create tension in the dough. Place on your baking sheet. Repeat with remaining dough.
Cover dough and let rest for about 5-10 minutes. While dough is resting, fill a large/wide pot with water and bring to a boil. Preheat oven to 375°F
When water has reached boiling, add baking soda and salt.
Add dough to the pot. I like to do about 4 at a time, but this will depend on the size of your pot. Let them boil for about 30-40 seconds on one side, flip them and let them sit for another 30-40 seconds. Remove with a spider tool or slotted spoon back to the baking sheet. Sprinkle with pretzel salt.
Repeat process with remaining dough.
Place baking sheet on the center rack of your oven and bake for about 22-25 minutes or until pretzels are a dark golden brown.
Enjoy pretzels while they are warm, store in an airtight container.
