Pretzels

1. Combine 1 ½ cups hot water, sugar, and kosher salt in bowl of a stand mixer, whisk to combine.
2. Sprinkle packet of dry yeast over mixture in bowl and let yeast activate for at least 5 minutes, or until it begins to foam.
3. Add flour and butter, and using the dough hook attachment, mix on a slow speed until thoroughly combined and dough begins to stick to the hook.
4. Then turn speed up to medium and continue mixing for 4-5 minutes.
5. Remove dough, coat bowl with vegetable oil before returning dough to bowl.
6. Cover and let rest for at least an hour.
7. Coat two baking sheets with non-stick spray.
8. Preheat oven to 450 degrees.
9. Bring 10 cups of water + 2/3 cup of baking soda to boil.
10. Once dough has doubled in size transfer to slightly oiled work surface and divide into 8 equals segments.
11. Using your fist pound each segment into a rectangle and roll them into a rod shape.
12. Continue rolling each segment until you’ve reached your desired size then shape into a U, grab and twist ends, and fold inward.
13. Using a slotted spatula transfer pretzels to the baking soda + water mixture for 30 seconds, transfer to wire rack to dry, continue until complete.
14. Whisk egg yolk + 1 tbsp. water and then brush surface of pretzels before dusting with granulated sea salt.
15. Transfer pretzels to prepared baking sheets.
16. Bake for 12-14 minutes, rotating completely after 7 minutes.

Beer Cheese

1. Combine beer, milk, mustard, and Worcestershire sauce in a medium saucepan over medium heat, stirring regularly.
2. Continue warming until steam begins to roll.
3. Slowly add in cheese and stir until combine and melted throughout.
4. Salt to taste and serve immediately.