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Heat the milk and water to 105°F (I microwave it for 45 seconds.) Stir in the yeast and allow it to proof for 5 minutes.
Meanwhile, in a large bowl, combine the flour, sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for a few minutes until the dough comes together into a ball. (Dough should be slightly tacky.)
Lightly grease the top of the dough with 1 tsp of oil and allow it to rise in a warm place for 45 minutes. Meanwhile, in another mixing bowl, dissolve the baking soda in water. Set aside.
Preheat the oven to 410°F. Turn the dough over to a greased area.
Cut the dough into 6 equal strips.
Roll and stretch each piece into a 35 to 40-inch rope or to the thickness of your finger. Then holding the ends, make a U-shape and twist twice. Pinch ends to the pretzel.
Dip pretzels into the baking soda solution and quickly pat against a kitchen towel to remove any excess water.
Transfer the pretzels onto a large sheet pan lined with parchment paper. Sprinkle with salt and bake for 7-8 minutes.
Dip warm into the melted butter. Serve.