Add lukewarm water, brown sugar, and active dry yeast to the bowl of a stand mixer. Lightly whisk to combine, and let the yeast sit for 7-10 minutes. Once the yeast is foamy, it is ready to use.
2 ¼ cups Water, 2 ½ teaspoon Active dry yeast, 1 ½ tablespoon Brown sugar
Add the flour and salt to the activated yeast. Using a dough hook, knead the dough on low speed for 7-8 minutes until the dough is smooth is completely pulled off the side of the bowl.
2 ½ cups Bread flour, 2 ½ cups All purpose flour, 2 teaspoon Kosher salt
Place the dough in an oiled bowl, and cover it with cling wrap or a towel. Place in a warm place for 1 hour until it has doubled in size. Once the dough has been proofed, punch it down to work with it.
Preheat the oven to 400°F.
Portion the dough balls into 8 pieces. Roll each portion into an approximately 30" rope.
Shape the dough rope into a "U". Cross the two ends of the "U" over each other twice to form a twist.
Bring the two ends down onto the round part of the pretzel.
Boil 6 cups of water in a kettle or on the stove. Transfer the boiling water to a heat-safe bowl, and add ¼ cup of baking soda. Once it has stopped fizzling, lightly whisk to combine.
6 cups Water, ¼ cup Baking soda
Dip each pretzel in the baking soda bath for 30 seconds each and place on a parchment-lined baking sheet.
Brush the pretzels with melted butter, and top with slices of pepperoni and the cheese blend.
½ cup Sliced pepperoni, ¼ cup Parmesan cheese, ¼ cup Asiago cheese, ¼ cup Mozzarella cheese, ¼ cup Salted butter
Bake the pretzels for 15-20 minutes until the pretzels are golden brown and the cheese is melted.