Add 2 tbsp of butter and sugar to the warm milk and stir till butter and sugar dissolves in it.

Add yeast, half cup of flour, little warm water to milk mixture and make it a paste. Cover and keep it in a warm place for 30 minutes where it will magically rise.

Mix together remaining flour, salt, oregano, parsley and rosemary. Add some garlic.

Make a well in the center, add milk-yeast mixture, olive oil and water if needed to get a nice sticky dough.

Transfer the dough on floured work surface and knead with the heels of your palm to form very soft smooth and elastic dough. This will take around 10-12 minutes

Transfer the dough in an oiled bowl, slightly oil the dough and cover with muslin cloth or cling wrap. Place it in a warm place for an hour or till it is doubled in size

Preheat the oven at 200 degrees

Grease the baking sheet or tray with oil

In a pan, add 8 cups of water, 4 tbsp of soda and bring it to rolling boil

Divide the dough into 16-18 equal parts and make tiny balls.

Roll each ball into a rope and flatten it out.

Add cheese and roll it back and close all sides. Now make a rope again and make a ‘U’ shape.

Hold the ends of the rope, cross them over and press the ends onto the ‘U’ to form the shape of the Pretzel. Keep them on the greased sheet or pan

Now 1 by 1, place the pretzels very carefully in the boiling soda water for 30 seconds.

This very quick baking soda “bath” will give the pretzels a nice, golden-brown color during the baking while keeping the inside white and fluffy.

Brush the top of the pretzels with melted butter and sprinkle sea salt on it. Bake it for 12-15 minutes or till golden brown.

As difficult as it is to wait for it to cool, it does get better when it's cooled. Spread some butter generously and go for it!