Jalapeño Cheddar Soft Pretzels

Activate the Yeast: In a large mixing bowl, combine warm milk, melted butter, brown sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Allow the mixture to rest for 5–7 minutes, or until foamy and bubbly.
Prepare the Dough: Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Transfer to a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 20 minutes.
Preheat and Prepare Baking Soda Bath: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a medium saucepan, bring water and baking soda to a gentle boil over medium heat.
Shape the Pretzels: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into an 18-inch rope. Using tongs, carefully dip each rope into the boiling baking soda bath for 10 seconds, then transfer to the prepared baking sheet. Twist into a classic pretzel shape, ensuring the ends are tucked securely.
Add Toppings and Bake: Arrange 3–5 jalapeño slices on each pretzel, then sprinkle generously with grated cheddar. Bake for 8–10 minutes, or until golden brown and the cheese is bubbly.
Garlic Butter Finish: In a small bowl, whisk together melted butter and garlic powder. Immediately brush the mixture over the warm pretzels. Serve warm.