• Stir together the water, yeast and sugar in the bowl of a stand mixer and allow it to stand for five minutes until the yeast becomes foamy on top of the water.
  1 cup warm water, 2¼ teaspoons active dry yeast, 1 tablespoon granulated sugar
• Add the melted butter, salt, and flour and mix it together with the dough hook on low, then increase the speed to medium high and mix for about 5 minutes until the dough begins to pull off the sides but is still slightly tacky.
  1 tablespoon unsalted butter, 1 teaspoon kosher salt, 3-3½ cups all-purpose flour
• Transfer the dough to a large greased bowl and cover with plastic wrap or a kitchen towel. Allow the dough to rise in a warm place until doubled in size. About one hour.
• Before beginning the pretzel assembly, set a large pot of water (with the 8 cups) on the stove to boil. Also preheat the oven to 425℉/220℃.
  8 cups water
• Turn the dough out onto the counter and cut the dough into six pieces.
• Roll each piece of dough into an even log (about 16"), then pull one end down to meet the other end and cut the log in half at the rounded section.
• Pinch together one end and twirl the strands tightly around each other, pinching the other end to seal after twirling.
• Transfer the pretzel twists to a baking sheet lined with greased parchment paper.
• Once the water is at a low boil, stir in the baking soda, then add two pretzels at a time to the water and boil for about one minute.
  ½ cup baking soda
• Use a slotted spoon, spatula or spider to transfer the boiled pretzels back to the baking sheet and repeat with the remaining pretzels.
• Sprinkle coarse sea salt on top of the pretzels, then bake in the center rack for 13-17 minutes or until the pretzels are nicely golden brown on top.
  coarse salt
• Prepare the beer cheese while the pretzels are baking.

Beer Cheese Dip

• In a medium saucepan over medium heat, melt the butter, then whisk in the flour, garlic powder, mustard powder, worcestershire, and cayenne and allow it to cook for about 30 seconds.
  ¼ cup unsalted butter, 3 tablespoons all-purpose flour, ½ teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon worcestershire sauce, ⅛ teaspoon cayenne pepper
• Whisk in the beer and allow it to thicken slightly, then whisk in the milk.
  1 cup beer, ¾ cup whole milk
• Whisk occasionally until the milk gets hot, then stir in the cheeses until melted. Add salt and pepper to taste, then top with a bit of cayenne or smoke paprika, chopped parsley and enjoy with the hot pretzels!
  1 cup dubliner cheese, 2 cups yellow cheddar cheese, salt and pepper