Line 2 baking sheets with parchment paper; set aside.

Using a countertop mixer, 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 risen, roll dough into a large rectangle (~12”x15”).

Using a pizza wheel, cut dough in half length-wise. (This will create (2) 6”x15” pieces of dough.) Next, cut each piece of dough into 15 equally-sized strips. (This will create (15) 6”x1” pieces of dough from each piece for a total of 30 pieces of dough.)

Roll each strip of dough into an 8”-9” rope. Working with 3 pieces of dough at a time, bread dough together; pinch ends of braids together to seal.

Preheat oven to 475°F.

Pour Soaker mixture into a shallow dish. Place each braid in the Soaker mixture for 2 minutes (spoon water over the top of the braids if they are not fully covered). Transfer the braids to the baking sheets; let braids rest for 10 minutes uncovered. (Tip: Spray the baking sheet generously with non-stick spray first. This will help keep the pretzels from sticking.)

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

While pretzels are baking, melt the butter and stir in the minced garlic and kosher salt.

Remove knots from oven and brush with the garlic butter mixture. Serve hot.