Warm the milk in the microwave in 30-second intervals, until it's between 100-110˚F. Stir in the yeast and brown sugar, then let it sit for about 15 minutes, until foamy.

To the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Once the yeast has bloomed, whisk the melted butter into the milk mixture. With the mixer running on low, slowly pour the wet ingredients into the flour.

Knead for 10-20 minutes, until the dough is smooth and elastic.

Lightly oil a large bowl, add the dough and turn it to coat. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set it on top of a second baking sheet.

To a medium saucepan, add the water and baking soda. Warm over medium heat until simmering and the baking soda is mostly dissolved, then turn off the heat.

Portion the dough into ~10 pieces. Roll each section into a long rope about ½-inch thick. Cut it into 1-inch pieces with kitchen shears, letting them drop right into the baking soda bath.

Use a slotted spoon to remove the pretzels from the pot. Shake off the excess liquid and transfer to the prepared baking sheet. Sprinkle with pretzel salt while they're still wet.

Bake for 9-10 minutes, until deep golden brown. Brush the pretzel bites generously with melted butter as soon as they come out of the oven.

For cinnamon sugar pretzel bites, skip the pretzel salt. Stir together the sugar and cinnamon, then toss the buttered bites in the mixture while they're still warm.