Instructions

1. Combine the water, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Whisk in yeast and allow to to sit for 5 minutes, or until the mixture begins to bubble. Add in the melted butter and flour, then turn the mixer to the second lowest speed and let knead for 5-7 minutes, until the dough is smooth and velvety (think of the skin on the underside of your forearm). Remove from mixer and place in a large oiled bowl, then cover with plastic wrap and allow to proof for 1 hour, until doubled in size.
2. Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 24-inch rope. Cut each rope into 1 1/2 inch bites.
5. Place roughly 12 pretzel bites at a time into the boiling water for 30-45 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the everything seasoning. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
6. To make the dip, heat the flour and butter in a large saucepan over medium low heat, whisking constantly, until the mixture smells toasted and becomes light brown. Turn the heat up to medium and whisk in the beer, cream, and mustard. Allow the mixture to cook for about 5 minutes, stirring constantly with a spatula. Take mixture off of heat and stir in cheese and salt to taste. Serve immediately!!