Combine all of the ingredients for the Ranch Seasoning in a medium bowl. Stir until well combined; set aside.

Using a small saucepan, add all of the ingredients for the Buffalo Sauce. Place over medium heat, stirring occasionally, just until butter melts. Set aside.

Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.

Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.

Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.

Once dough has risen, divide it into 8 pieces of equal weight (~2.5 ounces each). Allow dough to rest uncovered for 5 minutes, then roll each piece of dough into a long, thin rope about 24” long. Twist each rope into a pretzel shape. (Click here to see how to shape pretzel.)

Place each pretzel in the Soaker mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Transfer the pretzels to an unlined baking sheet. (I recommend spraying the pan with olive oil or pan spray first, though.) Let the pretzels rest uncovered for 10 minutes.

Bake at 475°F for 8-9 minutes, or until pretzels are golden brown in color.

Remove pretzels from oven and dust tops with the Ranch Seasoning. Either drizzle the Buffalo Sauce across the pretzels, or serve the Buffalo Sauce on the side as a dip for the pretzels.