Measure the milk and heat either in the microwave or a saucepan to 110 degrees. The temperature is pretty important, so use a thermometer to make sure it is 110 degrees. Pour the milk into a large bowl.

Sprinkle in the yeast and let soften, about 2 minutes.
Stir in the brown sugar.

Measure your flour (proper way to measure flour - fluff it up, sprinkle into your measuring cup and level). Stir in one cup of flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix.

Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.

Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
This what it will look like after it has risen.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. I use my digital kitchen scale to make sure each pretzel is the same size.

Roll and stretch each piece with the palms of your hands into a 30-inch rope. They will spring back a little as you shape the pretzels, so don't worry if you can't get your pieces this long.

Form each rope into a pretzel shape by holding the ends of slapping the middle of the rope on the counter as you stretch.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet.

Sprinkle with the coarse salt. Bake for 10-12 minutes until golden brown. While your pretzels are baking, make the dipping sauce. Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining butter in a shallow dish. Place on a wire rack and brush the tops and bottoms of the hot pretzels with the melted butter.

Delicious.

Serve the pretzels warm with the sweet mustard sauce. I guarantee these will be gone within minutes.