Using a countertop mixer, combine the first 5 dough ingredients (flour, salt, brown sugar, yeast, and warm water); mix on medium speed for 5-6 minutes.

Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes. (Note: I typically put the bowl in the oven. Turn the oven light on, but do not turn actual oven on.)

Meanwhile, combine the boiling water with the baking soda; mix until well combined. Set aside to cool.

Line 2 baking trays with parchment paper. Spray paper with nonstick spray. (Tip: Spray parchment paper liberally or the pretzels will stick as they bake!)

Preheat oven to 475°F.

Once dough has risen, divide into 2 equal pieces. Roll one piece of dough into a ~15” long rope.

Working on a well-floured surface, use a rolling pin to roll dough into a 3”x18” strip. Spread 2 Tbsp of pizza sauce down center of the dough. (Note: The rest of the pizza sauce will be used for dipping baked pretzels.)

Layer half of pepperoni evenly down center of dough and then sprinkle half of mozzarella and Parmesan cheeses on top.

Roll the dough up widthwise to create a long rope; pinch edges tightly to seal. Repeat process with remaining piece of dough.

Slice each roll into 1” pieces. Place pretzel bites into baking soda/water mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Transfer each pretzel bite to a parchment-lined baking sheets.

Sprinkle bites with coarse salt, and allow the pretzels to rest for 10 minutes uncovered.

Bake at 475°F for 9-11 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.

Serve with remaining pizza sauce for dipping.