Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute.

In a mixing bowl, combine the butter, brown sugar, salt, and yeast mixture. Stir until combined.

Slowly add 3 cups of flour, 1 cup at a time, mixing by hand or using a mixer fitted with a dough hook until the dough is thick.

Add 3/4 cup more flour and stir. If the dough is still sticky, add flour an additional 1/4 cup at a time until no longer sticky and dough bounces back when poked.

Turn the dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl coated with nonstick spray. Cover and let rest for 10 minutes.

Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper.

Section dough into six equal parts and roll each section into long ropes. Cut into 1-1/2 inch bites.

Once the water is boiling, drop 10 pretzel bites into the water and boil for 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, ensuring pretzel bites do not touch.

Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

For cheese dip, heat milk in a small saucepan over medium heat until small bubbles form on the top.

Melt the butter in another saucepan over medium heat. Add flour and whisk until lightly browned, 2-3 minutes.

Add the warm milk to the flour butter mixture in a slow, steady stream, whisking constantly. Cook until the mixture thickens, about 5 minutes. Add cheese and stir until smooth. Season with salt and pepper to taste.