Melt butter, milk, and salt in a bowl over low heat.

In a separate bowl, combine warm water and sugar.

Mix in dry yeast and let it activate for 10-15 minutes until foamy.

Place flour in a large bowl and create a well in the center.

Pour the butter/milk mixture into the well.

Sprinkle some flour over the mixture and then pour in the yeast water around the outside of the well.

Gradually mix the flour into the liquid with your fingers.

Bring the dough together with your hands until you can form a ball.

Knead the dough until smooth (about 10 minutes).

Return the dough to the bowl, cover, and let rise for 40 minutes in a warm place or until doubled in size.

Divide the dough into 10 equal pieces (about 80 g each).

Gently roll each piece into a short cylinder/log shape.

Roll out the ends of each 'log' to be thin and tapered, leaving the center untouched.

Twist the long ends around each other and press the tapered tips into the fat part of the pretzel to form the pretzel shape.

In a medium bowl, dissolve lye in water. Be very careful when handling lye. Ensure the room is well ventilated, and wear rubber gloves and safety glasses.

Wearing gloves and glasses, dip each pretzel in the lye solution, ensuring it is fully covered.

Lift the pretzel out, let it drain, and place it on a baking sheet.

Sprinkle with salt while still wet.

Bake at 240C (no steam) for 15 minutes until dark brown.

Slice open the fat part of the pretzels and fill with desired ingredients.