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Place 1 cup (240 ml) of milk and 2 tablespoons of butter or margarine into a small saucepan. Heat the milk and butter over medium heat until the temperature reaches 120 to 130 degrees F (48 to 54 C). The butter won't melt completely. You're just warming the milk and butter which will help the yeast dissolve and activate. Put 2 tablespoons of packed brown sugar and 1 envelope (2 1/4 teaspoons) of instant yeast into the bowl of a stand mixer. Add the warmed milk and butter mixture and stir to dissolve the brown sugar and yeast. If you don't have a stand mixer, place your ingredients in a large mixing bowl and use a hand mixer or large wooden spoon to combine them. Add 2 cups of the all-purpose flour and 2 teaspoons of salt to the mixing bowl. Beat the dough for 3 minutes so that the flour is completely incorporated. If the dough looks very sticky and continues to cling to the sides of the bowl, slowly add more flour to make the dough soft. It should start to pull away from the sides of the mixing bowl.  Keep track of how much flour you add. Avoid adding more than 1 1/2 cups in total. Add the additional flour in very small amounts (about 1/4 of a cup at a time). It's easier to add flour than remove excess flour from your dough. Flour a counter top or bread board. Scoop the dough onto the work space and knead the bread until it's smooth and stretchy. This should take about 8 to 10 minutes of kneading. To knead the dough, punch it down in the center, fold it in half and push it forward with the palm of your hand. Continue the process of folding and pushing the dough. This kneading will activate the gluten in the bread and help your pretzel bread develop a good consistency. Grease a large mixing bowl and set your pretzel dough in the bottom. Cover the bowl and put it somewhere warm and draft-free to prove for one to two hours. Let it prove until it's doubled in size.  It's easiest to use a clear bowl. This way, you can keep an eye on how much your dough has risen. If you can't find a warm spot to prove the dough, try placing it in your unheated oven with the door closed. Turn on the oven light. This should warm the oven enough to prove the dough.
Heat the milk and butter. Combine the yeast and brown sugar with the warmed mixture. Stir in the flour and salt. Knead the dough. Prove the dough.