Make the Pretzel Dough:

1. Proof Yeast: In a large mixing bowl or stand mixer bowl, combine warm water (110°F), yeast, and brown sugar. Stir gently and let sit for 5-7 minutes until mixture becomes foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.

2. Mix Dough: Add flour, salt, and melted butter to the yeast mixture. Using a stand mixer with dough hook (or by hand), mix until dough comes together into a shaggy ball.

3. Knead: Knead dough for 5-7 minutes with stand mixer on medium-low speed, or 8-10 minutes by hand on a lightly floured surface, until dough is smooth, elastic, and slightly tacky but not sticky. Add 1-2 tablespoons more flour if dough is too sticky.

4. First Rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.

Shape and Boil Pretzel Bites:

5. Prepare Baking Sheets: Line 2-3 baking sheets with parchment paper or silicone baking mats. Preheat oven to 425°F.

6. Shape Bites: Punch down risen dough. Divide into 4 equal pieces. Roll each piece into a long rope about 12-18 inches long and 1 inch thick. Cut each rope into 1-inch pieces (about 10-12 bites per rope). You’ll have 40-50 total bites.

7. Boil Water: In a large pot, bring 10 cups of water and baking soda to a rolling boil. Be careful—mixture will bubble vigorously.

8. Boil Pretzel Bites: Working in batches of 10-12 bites, carefully drop pretzel pieces into boiling baking soda water. Boil for 20-30 seconds, flipping once halfway through. Remove with slotted spoon or spider strainer, letting excess water drip off, and place on prepared baking sheets, spacing them about 1 inch apart.

9. Apply Egg Wash (Optional): Brush boiled pretzel bites with beaten egg for shinier, darker finish. This step is optional but recommended for best appearance.

10. Add Salt: Immediately sprinkle pretzel bites generously with coarse salt while they’re still wet from boiling/egg wash (salt won’t stick if they dry).

Bake:

11. Bake: Bake at 425°F for 12-15 minutes until deep golden brown. Rotate baking sheets halfway through for even browning. Remove from oven and let cool for 5 minutes.

Make Beer Cheese:

12. Make Cheese Sauce: While pretzels bake, make beer cheese. In a medium saucepan over medium-low heat, combine softened cream cheese and beer. Whisk until smooth. Gradually add shredded cheddar cheese, whisking constantly until melted and smooth. Add Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and cayenne (if using). Whisk until combined and smooth. Keep warm on low heat until serving.

13. Serve: Serve warm pretzel bites immediately with warm beer cheese sauce for dipping. Enjoy!