Warm the milk (or water) and melted butter to ~110 °F. Stir in brown sugar until dissolved. Sprinkle yeast on top and let foam 5 minutes until activated.

In a large bowl or stand mixer, combine flour and salt. Pour in foamy yeast mixture. Knead (by hand or with dough hook) on medium speed until dough is smooth and slightly tacky—about 4–5 minutes.

Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 20–30 minutes.

Preheat oven to 450 °F (230 °C). Line baking sheets with parchment and set aside. In a large pot, bring 9 cups of water and the baking soda to a boil.

Divide the dough into ropes, then slice into ~1‑inch pieces to form bites.

Carefully drop pretzel bites into boiling baking‑soda bath in batches for ~30 seconds. Remove with slotted spoon and place on prepared baking sheets spaced apart.

Brush each bite with egg wash, and sprinkle generously with coarse salt.

Bake 12–14 minutes until golden-brown and crisp. Immediately brush with additional melted butter for extra richness.

Serve warm and enjoy with dipping sauces like beer-cheese, mustard, or garlic butter.