Step 1

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

Step 2

To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.

Step 3

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

Step 4

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.

Step 5

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

Step 6

Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.

Step 7

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.

Step 8

Heat milk in a small saucepan over medium heat until small bubbles form on the top.

Step 9

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

Step 10

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 the cheese and stir until smooth. Season with salt and pepper, to taste.