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1
Combine 3/4 cup warm water, sugar and kosher salt in bowl of KitchenAid(R) Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam.Add flour and butter. Attach bowl and Dough Hook to mixer.Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
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2
Preheat convection oven to 400u00b0F(or 425u00b0F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
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3
Bring 10 cups water and baking soda to a boil in 8-quart saucepan or roasting pan.
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4
Meanwhile, transfer dough to lightly oiled work surface.Divide into 8 equal pieces. Roll each piece to a 12-inch-long rope. Tie a knot in the center each rope, then join the two loose ends, pressing to seal. Place onto prepared baking sheet.
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5
Boil pretzels, in batches, 1 minute. Remove from water with a slotted spoon or small mesh strainer, drain well and return to baking sheet.
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6
Combine egg yolk and 1 tablespoon water in small bowl. Brush tops of each pretzel with egg mixture and sprinkle with a pinch of sea salt. Bake 10 to 12 minutes or until dark golden brown. Transfer to cooling rack for at least 5 minutes before serving.
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7
While pretzels are baking, bring beer to a simmer in small sauce pan on medium heat. Toss cheeses with cornstarch in large bowl until combined.
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8
Add cheese mixture to beer a little at a time while whisking constantly until cheese is melted. Remove from heat; whisk in cream and mustards. Serve warm with pretzel knots.
