In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the milk, yeast, and 1 tablespoon of Domino® Golden Sugar. Allow to sit for 10 minutes, or until foamy/bubbly.
Whisk in the remaining Domino® Golden Sugar, salt, and melted butter. Add the flour and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 10 minutes, until the dough is smooth and stretchy.
Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).
Preheat oven to 400°F (205°C). Line three baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
Turn the dough out onto a lightly floured work surface and weigh the dough, then divide it into 12 equal-sized balls. Keep the dough covered with plastic wrap until ready to use.
Working with one piece of dough at a time, roll the dough into a 20 to 22-inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Transfer to a lined baking sheet. Repeat the process with the remaining dough balls, until you have 12 pretzels spaced evenly amongst the baking sheets.