In a large mixing bowl or bowl of a stand mixer, whisk warm water, yeast, and brown sugar. Let sit for 5 minutes until frothy and bloomed. Stir in salt, melted butter, and 2.5 cups of flour. Knead for 5 to 7 minutes until dough is smooth and elastic (adding remaining flour if sticky). Cover and rest for 15 minutes.

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease with nonstick spray.

Bring 8 cups of water and 1/3 cup baking soda to a gentle rolling boil in a wide pot.

Divide dough into 6 equal portions. Roll each piece into a 20-inch long rope (about 3/4-inch thick). Use a bench scraper or sharp knife to slice each rope into 1-inch bite-sized nuggets.

Drop 15 to 20 pretzel bites into the simmering baking soda water for exactly 20 to 30 seconds. Remove with a slotted spider strainer, letting excess water drain, and arrange on the prepared baking sheets with 1/2 inch of space between bites.

Bake at 425°F (220°C) for 12 to 15 minutes until deep mahogany golden-brown on top and crisp along the edges.

While pretzels bake, make the Cheddar Dip: Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in flour for 1 minute. Slowly whisk in evaporated milk until smooth and bring to a simmer until thickened. Remove from heat and stir in shredded cheddar, garlic powder, smoked paprika, and Dijon mustard until completely melted and velvety smooth.

Whisk melted butter, grated garlic, and chopped parsley in a small bowl. Transfer hot baked pretzel bites into a large bowl, pour garlic herb butter over top, toss vigorously to coat, and sprinkle with coarse pretzel salt. Serve immediately with warm cheddar cheese dip.