Pour beer into a small saucepan over medium heat and warn to about 120°F.

Transfer to the bowl of a stand mixer fitted with the dough hook attachment and add brown sugar and yeast. Mix on low for about 1 minute. Let stand until foamy, about 5-10 minutes.

Meanwhile, pour milk into the same saucepan and warm to about 105°F.

Add flour, milk, and 1 tablespoon kosher salt to the beer mixture and knead on low for about 5 minutes. Add additional flour, if necessary, until the dough forms a ball and cleans the sides of the bowl. Continue kneading for another 3 minutes.

Shape dough into a ball, place back in the mixer bowl, cover, and let rise for 60 minutes.

Preheat oven to 400°F. Line baking sheets with silicone baking mats or parchment.

Deflate dough and divide into about 40 one-ounce (30 gram) pieces. Roll each into a rope about 6 inches long and tie into a knot. Place on a floured work surface to rest for 5 to 10 minutes.

In a large saucepan, bring 2 quarts water and baking soda to a boil. Working with 4 to 6 knots at a time, boil each for 30 seconds, then flip and boil another 30 seconds. Using a slotted spoon, transfer to prepared baking sheets and sprinkle with kosher salt.

Bake 15 to 17 minutes, or until nicely browned.