Amish Garlic Pretzel knots

Preheat oven to 400 degrees.

• Whisk together yeast, warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes, then stir in salt.
• Transfer bowl to a stand mixer (or knead the dough by hand) and add 1 cup bread flour. Mix for a few minutes until well incorporated, then continue-one cup at a time-with the next one cup of bread flour and 1 cup all purpose flour, reserving the last 1/4 cup of all purpose flour.
• Sprinkle reserved flour onto a counter top, then remove the dough from mixer and knead; incorporating remaining flour (may need more or less than 1/4 cup flour) if the dough is sticky. Once the dough is soft, pliable and no longer sticking to the counter top, return it to a lightly greased bowl and cover with a tea towel. Allow the dough to rise for 20-30 minutes. *See note below.
• Flour the counter top surface, then remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips using the excess flour to prevent the dough from sticking. Tie each strip into a basic knot, tucking the ends under the knot and pinching off the excess dough.
• Whisk 3/4 cup warm water and baking soda together in a medium sized bowl. Dunk the garlic pretzel knots in the baking soda mixture and then transfer them to cookie sheets lined with buttered parchment paper. Sprinkle the pretzel knots with sea salt.
• Bake the garlic pretzel knots for 12-15 minutes in the preheated oven until puffed up and golden brown on the top and bottom. Combine melted butter and garlic powder, then brush over the tops of the baked garlic pretzel knots. Sprinkle the warm, buttered garlic pretzel knots with grated parmesan (optional) and serve with cup cheese.