Dirndl Kitchen

In a small bowl, combine warm milk, yeast, and sugar. Let stand for 10 minutes. Using the bowl for a stand mixer, combine the yeast mixture and all remaining dough ingredients and knead with the dough hook for about 5 minutes.
4 cups all-purpose flour,½ tsp active dry yeast,5 floz milk,⅓ cups sugar,⅔ cups sour cream,5 ½ tbsp butter
You should end up with a smooth bowl that doesn't stick to the sides of the bowl. Cover with a clean kitchen towel and allow the dough to proof in a warm place for 45 minutes to an hour or until doubled in size.
Dust your hands in flour and divide the dough into 8 pieces (about 120 g or 4.2 oz each - a kitchen scale comes in handy here). Form each dough piece into a long log shape, tapering towards the ends, and shape your pretzels (make sure to watch the pretzel shaping video for help with this if needed!)
Transfer the pretzels to baking sheets covered with parchment paper, cover with a clean kitchen towel, and allow to proof for another 30 minutes. In the meantime, preheat the oven to 390 degrees Fahrenheit (conventional setting)
For the topping, melt 1 tablespoon butter and brush onto the pretzels. Bake in preheated oven for about 15 to 20 minutes or until light brown. While the pretzels are baking, melt the remaining butter and place ½ cup of sugar in a shallow dish.
2 tbsp butter,½ cups sugar
Immediately after baking, brush the top of the pretzels with the butter (2 pretzels at a time at most because the butter dries quickly), then dip in the sugar. Allow cooling for a few minutes before enjoying.
2 tbsp butter