In a small saucepan, heat the milk, water, honey, orange zest, rosemary, and salt together just until warm. Remove from the heat and wait until it’s cooled down to around 100 degrees and add yeast and olive oil. Set aside for 10 minutes until mixture has started to foam.

Put 4 cups of flour in a standing mixer with paddle attachment and create a well in the middle. Pour yeast mixture into the well and knead until it forms a ball. Roll out dough onto a well-floured surface and knead until its no longer sticky. Place some olive oil in the previously-used bowl and roll the dough in it, and cover with a dry towel. Set dough aside to rise for about an hour or until it has doubled in size.

Remove the dough from the bowl and immediately cut into 1/2 cup portions. Pat down with finger tips into pieces 1-inch by 4-inches. Place about 2 tablespoons of goat cheese down the center of the dough. Take the dough from the long ends and wrap around the cheese. Pinch the dough together and fold under all along the entire edge until the goat cheese has been hidden. Roll out each piece into a rope about 12-15 inches long making the ends slightly thinner. Twist into a pretzel, (view a YouTube video if needed) and place on Silpat mat. Let rest for 15 minutes.

Preheat the oven to 450 degrees. In a medium bowl, mix warm water and baking soda together. Dip each pretzel into the mixture and place back on the Silpat mat. 

Bake in the oven for 8-10 minutes. Immediately brush with melted butter and sprinkle with flaked sea salt.