Make the pretzel dough:

1. In the bowl of a stand mixer add warmed milk, yeast, and brown sugar. Allow to bloom for about 5 minutes. No need to wait if you are using instant yeast.
2. Add remaining pretzel ingredients to the mixing bowl. Mix with a dough hook on low for about 3 minutes until a sticky dough begins to form. Increase speed to medium and allow mixer to run for about 7-10 minutes. This will be a sticky dough and will not form a ball in the mixer.
3. After 7-10 minutes, remove dough hook and scrape down sides of bowl. If you have anything that has not mixed in, continue mixing for a minute or two.
4. Cover bowl and allow to rise in a warm place until doubled. This will take about an hour but could take more if your kitchen is cool. I like to use the proofing setting on my oven, but you can also just turn the oven light on and let the dough rise in the oven with the door closed.
5. Once dough has doubled, remove from oven. Preheat oven to 400 degrees F. If you are boiling the pretzels, bring water and baking soda to a boil now. Line 2 baking sheets with parchment.
6. After dough has doubled, transfer dough to a very lightly floured surface, press down to release any air pockets, and shape into a round disk. Cut this disk into 8 even wedges for large pretzels or 12 for slightly smaller pretzels. 
7. Cover dough wedges with a damp towel and working with one wedge at a time, roll into a rope about 24 inches in length - it will shrink back a bit as you shape the pretzel.
8. (Photos above in blog post for reference) Make a U shape with the rope and cross the ends over. Twist once or twice depending on your preference and bring the ends down to create the pretzel shape. Place on parchment lined baking tray. Repeat with remaining wedges. 
9. If not boiling, place pretzels in oven and bake for 18 minutes, rotating trays half way. If boiling, proceed with step 10 before baking in the same manner.
10. Optional Boiling step: Carefully place 2 pretzels at a time in boiling baking soda water. Boil for 20 seconds. Use a slotted spoon to allow excess water to drip off before transferring the boiled pretzels back to parchment lined baking tray and repeat with remaining pretzels.
11. If serving right away, allow to cool slightly before brushing with melted butter and coating in spiced sugar. If not serving right away do not coat with butter and sugar - see make-ahead/storage options in blog post and in recipe notes.