Soft Pretzel Bites Instructions

1. Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy.
2. Make the dough: Add the salt and about 3 cups of flour to the yeast mixture. Mix with a spoon or a dough hook on a stand mixer until a sticky dough forms. Gradually add the remaining flour until the dough is smooth and soft, but not sticky. It should pull away from the sides of the bowl.
3. Knead and rise: Turn the dough out onto a lightly floured surface and knead for about 3 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 30 minutes to an hour, or until it has doubled in size.
4. Preheat the oven and prepare the baking soda bath: While the dough is rising, preheat your oven to 450°F ($230^{circ}$C). Line a baking sheet with parchment paper and set it aside. In a large pot, bring 8-9 cups of water to a rolling boil. Carefully add the baking soda; the water will bubble up. Reduce the heat to a simmer.
5. Shape the pretzels: Gently deflate the risen dough. Divide it into 6 or more equal pieces. Roll each piece into a long, thin rope (about 12-20 inches long). Cut the ropes into 1 to 1 1/2-inch pieces.
6. Boil the pretzel bites: Carefully place a few pretzel bites at a time into the simmering baking soda water bath. Let them boil for 20-30 seconds. They will sink and then float. Using a slotted spoon, remove the pretzel bites and place them on the prepared baking sheet, leaving about an inch of space between each piece.
7. Egg wash and salt: Brush the tops of each pretzel bite with the egg wash and generously sprinkle with coarse salt.
8. Bake: Bake for 10-15 minutes, or until the pretzels are a deep golden brown.

   Beer Cheese Dip Instructions

    

   1. Make a roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a paste (a roux).
   2. Add liquids: Slowly whisk in the beer until the mixture is smooth. Then, gradually whisk in the milk or heavy cream until the mixture is thick and bubbly.
   3. Add seasonings: Stir in the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika (or cayenne pepper), salt, and pepper.
   4. Melt the cheese: Reduce the heat to low. Add the shredded cheese to the sauce, a handful at a time, whisking constantly until each addition is fully melted and the dip is smooth. It’s crucial to add the cheese slowly to prevent the dip from becoming clumpy or grainy.
   5. Serve: Remove from heat and serve immediately. For a party, you can keep the dip warm in a mini slow cooker or fondue pot.