Using a countertop mixer with the dough hook attached, add flour, salt, sugar, softened butter, onion powder, yeast and warm water. Mix on medium speed for 5 minutes. (Note: Dough will be very soft.)

Transfer dough into an oiled bowl, cover and let sit at room temperature for 45 minutes.

Meanwhile, prepare the Baking Soda Bath by combining the boiling water and baking soda. Stir until baking soda is fully dissolved, then set mixture aside to cool. (Note: This is a great to go ahead and cook the shaved steak and cube the cheeses for the filling.)

Once dough has risen, divide it into 12 equal pieces. Roll each piece into a 3”x 5” rectangle.

Divide the cooked steak and cubes of cheese evenly across the pieces of dough.

Fold the bottom of each piece of dough up and then fold the sides over. Pinch the seams together at the top. Repeat until all pieces of dough have been filled and pinched closed.

Preheat oven to 450°F.

Pour baking soda mixture into a shallow dish. Place each pretzel in the mixture and let sit for 2 minutes. (If necessary, spoon the water over the top of the pretzel if it is not fully covered.)

Generously spray a standard baking pan with non-stick baking spray. Transfer pretzels to pan.

Sprinkle tops of pretzels with coarse salt; let pretzels sit uncovered for 10 minutes.

Bake for 11-13 minutes, or until tops are golden brown in color.

Remove pretzels from oven and brush with melted butter before serving.