In a large mixing bowl, mix the warm milk, and yeast. Allow this to sit for a few minutes. Then whisk in the salt, brown sugar, and melted butter.

Gradually add flour to this mixture, 1 cup at a time. I use my standing mixer with my dough hook, but you could use a wooden spoon until the dough is too thick, then use your hands. (It will be a workout.) Add flour until the dough is no longer sticky (you may not need to use all 4 cups). Then turn it out onto a floured surface and knead it for 5 minutes.

Shape the dough into a ball and place it into a lightly greased bowl. Cover it with plastic wrap and allow it to rest for at least 10 minutes.

While the dough is resting, preheat the oven to 400 degrees, line 2 baking sheets with lightly sprayed parchment paper, and prepare the baking soda water. 

Bring the water and baking soda to a boil in a large pot.

Cut dough into 10 equal pieces and shape each piece into 18-inch-long ropes.  Shape the ropes into pretzels. Press the ends in to make sure they are stuck down.

Use a slotted spoon to dip each pretzel in the baking soda water for about 30 seconds. Then allow the water to drip off of the pretzel and place it on the baking sheet lined with parchment paper. Do this for each pretzel. Sprinkle with salt as desired.

Bake at 400 degrees for 15 minutes or until golden. While these are baking you could make the dip.

Make the dip by melting butter and flour together, gradually whisk in milk (stirring well to remove lumps). Once that is smooth, whisk in the beer, Dijon mustard, garlic, salt, and paprika. Allow this to bubble for 3 minutes. Then whisk in the cheese and serve hot.