For the pretzel dough: stir warm milk, yeast and sugar together to proof. Set aside 10 minutes.

In a large mixing bowl of stand mixer, measure out 2 1/2 cups all purpose flour. Slowly stir in yeast mixture to the flour. Add in butter piece by piece until incorporated. Stir in salt and any extra flour to create a slightly tacky, smooth dough. Knead 3 minutes. Grease bowl and dough ball well and cover to rise 1 hour.

For the chicken: place chicken tenders onto a parchment paper lined baking sheet. Sprinkle with salt, pepper and rosemary and bake at 375 for 15-20 minutes or until lightly browned and cooked thoroughly. Remove from oven and transfer to a large bowl. Shred chicken using two forks. Stir in French's Sweet or Spicy Yellow Mustard with 1/2 cup honey.

Bring water and baking soda to boil in a small pot. Remove from heat and set aside.

To assemble pretzel pockets: roll dough to be 22x30. Cut into 3 rows of 4. Or 4 rows of 3. Spoon chicken onto each square, bring edges up around filling and seal into a round shape by pinching the dough together. Gently dip each pretzel into the water solution and place onto a parchment paper lined baking sheet. Top with coarse sea salt and bake.

Bake pretzels at 450 for 12 minutes or until thoroughly cooked.