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In a stand mixer, sprinkle the instant yeast over the lukewarm water. Add milk, butter, sugar, salt, and one cup of flour. Use the whisk attachment to mix until combined, then switch to the bread hook attachment. Slowly add the flour and quarter cup at a time until the dough forms a ball and pulls away from the sides of the bowl. Knead for 5 to 7 minutes, place in a glass bowl lightly sprayed with cooking spray, and let rise for 30 minutes until double in size.
Punch down and divide dough into eight sections. Roll each section into long ropes about 3 feet long. Twist into pretzel shape, place on baking sheet, and let rise again for about 10 minutes.
Meanwhile, boil 4 cups of water and sprinkle in 4 tablespoons of baking soda. Boil the pretzels one at a time For 30 seconds spooning water over the dough and then placing on a greased baking sheet.
Bake at 460° for 10 to 12 minutes until dark golden brown. Brush with melted butter and sprinkle with sea salt or cinnamon sugar mixture.