• In a large bowl whisk the yeast, warm water, salt and sugar. Allow to sit for 5 minutes. Then whisk in the melted butter.
• Using a fork mix in the all-purpose flour until it comes together. Using your hands knead the dough until it is soft and smooth (about 2-3 minutes)
• Flour the dough and let it rest for 30 minutes in a covered bowl.
• Once the pretzel dough has rested, transfer the dough to a surface prepared with a small sprinkle of flour.
• Separate the dough into six chunks.
• Roll each section into strands that are about 20 inches long, cutting each strand about 10-12 times (creating the “bites”)Place them on a baking sheet.
• In the meantime, preheat the oven to 400 degrees Fahrenheit and prepare the pretzel soak by boiling 9 cups of water. see notes
• Reduce the heat to medium low and stir in the baking soda until the baking soda dissolves.
• Place 10-15 bites into the simmering soda bath and toss around for 10-15 seconds (any longer and the pretzels can have a metallic taste) Remove the pretzels using a slotted spoon and place on a baking sheet.
• Top the pretzel bites with coarse sea salt and bake for about 15 minutes, until golden brown

For the Beer Cheese

• Heat a medium-sized saucepan on low heat add the butter and whisk until melted.
• Add the flour and whisk to combine, cooking for about 1 minute.
• Slowly pour in the beer, whisking constantly.
• Next add heavy whipping cream, again, whisking constantly.
• Continue to whisk over medium until the mixture becomes thick
• Add garlic powder, Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper, mixing until combined
• Finally, add the shredded cheese, stir completely, until the cheese has melted, and the sauce is smooth. Remove from heat.
• Serve the pretzels with the beer cheese sauce!