In a mixing bowl, combine warm water, brown sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

Mix in melted butter and salt. Gradually add all-purpose flour, stirring until a shaggy dough forms. Knead on a floured surface for 5–7 minutes.

Place the kneaded dough in an oiled bowl, cover, and let rise in a warm spot for 60 minutes until doubled in size.

Punch down the dough, divide into 24 pieces. Roll each into a 9-inch rope.

In a large pot, boil 10 cups of water with baking soda. Boil each pretzel rod for 30 seconds.

Transfer to a baking sheet, sprinkle with coarse salt, and bake at 425°F for 10–12 minutes until golden brown.

Melt dark chocolate wafers with coconut oil until smooth. Dip each pretzel rod and let excess chocolate drip off.

Decorate with melted white chocolate if desired.