Instructions:

1. Warm the milk in a saucepan; pour into mixing bowl and sprinkle in the yeast.

2. Let the yeast dissolve for about 2 minutes; stir in the brown sugar and 1 cup flour

3. Soften 2 tablespoons butter and stir into the mix.

4. Add the remaining 1 1/4 cups flour and the table salt to make a sticky dough.

5. Knead dough until smooth but still a little tacky

6. Shape into a ball, place in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour 

7. Punch down the dough, then turn out onto a lightly floured surface. Divide the dough into 6 pieces for large pretzels; 8 pieces for small ones 

8. Roll each piece with the palms of your hands into a 30-inch rope (for large pretzel), Form each rope into a pretzel shape

9. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution

10. Arrange on greased baking sheet and sprinkle with the coarse salt.

11. Bake at 450 until golden, 10 to 12 minutes.

12. Melt 8 tablespoons butter in a shallow dish.

13. Dip the hot pretzels in the butter, turning to coat; place on a wire rack and sprinkle with sea salt

Prepare the sauce:

1. Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

2. Serve pretzels warm with the sweet mustard sauce.

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