In a small bowl, whisk together ½ cup (120 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast; let stand until foamy, 5 to 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, salt, and remaining 2 teaspoons (8 grams) sugar at low speed until combined. Add yeast mixture, warm milk, and melted butter; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook. (Dough will mostly pull away from sides of bowl and should pass the windowpane test; see page 111). Shape dough into a smooth round.
Lightly grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Cut 12 (6x5¼-inch) rectangles of parchment paper; place rectangles on 2 rimmed baking sheets, and dust with flour.
On a clean surface, divide dough into 12 portions (about 76 grams each). Gently deflate 1 portion to release any large air bubbles. (Keep remaining dough covered to prevent it from drying out.) Roll into a 24-inch-long strand that tapers at each end. Shape into a “U”; cross strands 3 inches from ends (A). Twist ends around each other once (B), and fold down so loose ends touch rounded part of “U” shape just to sides of center; gently press to secure (C), and carefully stretch to open pretzel shape, if necessary. Place on a prepared parchment rectangle. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In a medium saucepan, bring 8 cups (1,920 grams) water and baking soda to a low boil over medium-low heat.
Using parchment rectangles to transfer, carefully lower pretzels, 1 or 2 at a time, top side down, into boiling water-baking soda mixture; discard parchment. Cook for 10 seconds per side. Remove dough using a large slotted spatula or spoon, letting excess water drip off ; place 1 inch apart on prepared pans. Sprinkle with everything bagel seasoning.
Bake, one pan at a time, until deep golden brown, 12 to 16 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature with Chive Cream Cheese Spread. Store in an airtight container for up to 3 days.