Proof the yeast: In a small bowl or glass measuring cup, stir together water, yeast and brown sugar until mixed well. Set aside. After 5-15 minutes, check the yeast to see that it has a nice foam layer to ensure the yeast is viable. If there is no foam layer, check your yeast. It may be expired and you'll need to try again.

Place yeast mixture and flour in bread pan, distribute the bits of butter over the top and add salt. Set bread machine to make dough only. It will take about 1 ½ hours.

Remove dough from bread pan and wrap dough ball loosely in plastic wrap, set on large plate and place in the refrigerator. Chill for 30 minutes. The dough will expand when chilled. If you need to chill longer (or overnight), wrap with a second layer of plastic wrap after the dough has expanded for 30 minutes.

Cut dough ball into 4 pieces then cut each into 2 pieces, for a total of 8 pieces.

Place parchment paper on baking sheet and spray lightly with cooking spray. On a lightly floured surface, roll each piece of dough into an 18-20" rope. Form a "U" shape. Cross the ends then twist them again. Fold in half so the edges are touching the curve of the "U" and press lightly. See tips above on rolling out the dough. Cover with a clean towel and allow to rise in a draft-free location until double, about 30 minutes. See tips above on this rise if your home is cold and there are drafts.

Place a medium stock pot or Dutch oven on stove with 6 quarts water and baking soda. On medium high heat, begin bringing to boil. The water needs to be very hot. It needs to be up to boiling temperature, not a little bit of simmering bubbles at the bottom. Preheat oven to 425℉. Using a thin spatula, very carefully remove pretzel from baking sheet and slide into water. Use care because the dough is very delicate. It can easily break if you're not careful. Cook for 60-70 seconds then turn to the other side and cook 60-70 seconds more. The time may vary. You will be able to push it lightly with the spatula and feel that it's a little more solid and no longer as fluffy soft. It needs to hold its shape. (You WILL be disappointed if you don't reach the point where the dough gets more solid. Don't remove it until it's no longer fluffy soft.) Remove with a large slotted spoon to a platter or parchment paper. Boil no more than two at a time. This portion won't take very long and should be about ready when the oven finishes preheating.

Sprinkle course salt over top while the pretzels are still wet.

Place a fresh parchment paper on a baking sheet and spray lightly with cooking spray. Place the boiled pretzels on the sheet and bake 12-15 minutes until golden brown.