Begin by gently warming the milk with 2 tablespoons of butter in the microwave for approximately 90 seconds, or until the butter melts completely. Avoid boiling the mixture. If preferred, you can heat the milk and butter together in a small saucepan on the stovetop. Stir in the brown sugar until it fully dissolves, then set the mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, yeast, and fine salt. Mix on low speed for about a minute to incorporate. Gradually pour the warm milk and butter mixture into the dry ingredients while keeping the mixer on low speed. As soon as the dough begins to come together into a unified mass, switch out the paddle for the dough hook. Knead the dough on medium-low speed for roughly 5 minutes until smooth and elastic but still slightly tacky. If you prefer, kneading can also be done by hand.

Shape the dough into a ball, place it into a lightly greased bowl, and cover it tightly with plastic wrap. Allow it to rise in a warm, draft-free area until it doubles in size this will take approximately 1 to 2 hours.

While the dough is rising, prepare the baking soda bath. In a heatproof 2-quart dish, dissolve the baking soda in 2¼ cups of boiling water. Stir thoroughly until the water is clear, then set the solution aside to cool until lukewarm or cooler. This step is essential for giving the pretzel bites their signature chewy crust and deep golden color.

Preheat the oven to 450°F and arrange two racks in the center of the oven for even baking. Line two large baking sheets with parchment paper and lightly coat them with nonstick spray.

Once the dough has risen, punch it down to release excess air and transfer it to a clean surface. If needed, sprinkle the surface with a light dusting of flour to prevent sticking. Shape the dough into a log and divide it evenly into six portions. Cover the unused pieces with a damp kitchen towel to keep them from drying out.

Take one portion at a time and roll it out into a rope approximately 24 inches long and ½ inch thick. Use the palms of your hands to roll and stretch, occasionally lifting the rope by its ends and lightly slapping it onto the work surface to elongate it. Cut the rope crosswise into 1¼-inch pieces don’t worry if they shrink slightly as they rest.

Working in batches, gently drop the pretzel dough pieces into the cooled baking soda solution. Let them soak for about 2 minutes, occasionally stirring to ensure they are evenly coated. Use a slotted spoon to lift the dough bites out of the solution, allowing any excess liquid to drain off. Arrange the pieces on the prepared baking sheets, spacing them about 1½ inches apart. Sprinkle the tops generously with coarse or kosher salt.

Bake the pretzel bites in the preheated oven for 8 to 9 minutes or until they develop a rich golden brown color. Halfway through the baking time, rotate the pans swap their positions from top to bottom and turn them front to back to ensure even browning. Keep an eye on the bottoms as they can darken quickly. Repeat the process with any remaining batches of dough.

While the pretzels bake, melt the remaining 3 tablespoons of butter. Once the pretzel bites are fresh out of the oven, brush them generously with the melted butter for a rich, buttery finish.

For the best results, serve the pretzel bites warm and enjoy them fresh on the day they are made.