Cut stick of butter into small pieces
In a medium-sized bowl, mix together warm water, yeast and 1/2 cup of packed brown sugar, let sit until foamy (around 10 minutes)
In the electric mixer bowl, combine flour and course salt. Then add small pieces of butter and mix with hands until mixture is crumbly.
Add yeast/water mixture to bowl and continue to mix with hands until water is absorbed and dough becomes shaggy-like.
Mix the dough in the electric mixer using the dough hook attachment at medium speed until tight and smooth looking. Wrap the dough in plastic and refrigerate at least 8 hours or overnight.
After refrigerating, roll dough out into a 14x12 inch rectangle. Cut dough into around 12 strips (1 inch wide by 14 inch long). (for 24 pretzels reduce size to 1/2 inch wide).
Preheat oven to 450 degrees, with rack in upper third. While oven is warming up, work with each strip of dough, one piece at a time, to form the desired pretzel shape. (To form the shape: evenly roll out the cut strip so as to form a snake, cross each end of strip over the other at about 1/3 of the way down on each end forming a tear drop like shape, then attach the cross point down at the base of the tear drop and press thumb down at the connection point to make sure it attaches/sticks.
Lightly spray two baking sheets (9x13) with cooking spray. In a wide stockpot, combine 8 cups water, baking soda, beer, and remaining 1/4 cup packed brown sugar; bring to a simmer over medium-high. Simmer pretzels, one at a time, about 30 seconds each, if they float to the top after a few seconds, hold them under surface of water. Transfer to prepared baking sheet. (You can gently reshape pretzels if they become misshapen.)
Add any desired toppings to pretzels (for example, pretzel salt, cheese, seeds, etc.) before putting in the oven. Bake pretzels for 5 minutes then rotate baking tray and bake for another 4-6 minutes until darker brown.
Let cool slightly, but serve warm. Serve with various types of mustard and dipping sauces.
