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1
In the bowl of your stand mixer (with dough hook attached), combine the water, melted butter, yeast, brown sugar and granulated sugar.
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2
Let it stand for 5 minutes or until the mixture begins to foam.
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3
With the speed set on low, add the fine sea salt and the flours until all has been added.
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4
Increase the speed to medium, and knead for 5-6 minutes.
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5
The dough should start to pull away from the sides of the bowl and form a ball around the dough hook.
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6
If the dough is too sticky, add more flour until the dough is easy to handle.
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7
Drizzle the canola oil into a large bowl.
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8
Remove the dough from the stand mixer and form it into a ball.
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9
Place the dough into the large bowl and toss so that it is evenly coated with canola oil.
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10
Cover the bowl with plastic wrap or a damp towel and place it in an unheated oven to rise for 1-2 hours, or until it has doubled in size.
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11
Once your dough has risen, remove it from the bowl and transfer it to a work surface.
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12
Cut it into 8 equally-sized pieces.
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13
Preheat your oven to 425 F and line 2 large baking sheets with silicone baking mats or parchment paper.
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Set aside.
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15
In a large pot, bring 9 cups of water to a rolling boil.
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16
While you wait for you water to come to a boil, take each piece of dough and roll it out into a very thin rope.
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Lay the rope horizontally in front of you and cross the right side over the left.
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Twist the ends once or twice and flip the ends toward you to form a traditional pretzel-like shape.
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Press the ends into the bottom of the pretzel to seal.
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Repeat this step for the rest of the pieces of dough.
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Once you have formed your pretzels, add the baking soda very carefully and very slowly into the pot of boiling water until all of it has been added.
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22
One or two at a time, add the pretzels to the water and boil for 30-45 seconds.
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23
Remove the pretzels from the water with a slotted spoon and transfer to your prepared baking sheets.
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Repeat this step for the rest of your pretzels.
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25
Combine the egg and cold water in a small bowl.
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Brush your pretzels with the prepared egg wash and sprinkle generously with coarse sea salt.
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27
Bake the pretzels at 425 F for 12-15 minutes or until they are brown on top.
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28
You may need to switch the two baking sheets halfway through the baking process if your oven does not cook evenly.
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29
Remove from oven and let them cool on the pan for 2-3 minutes before transferring to a wire rack to cool for 10 minutes more.
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30
For the spicy beer cheese sauce (this can be prepared while your pretzels are baking), melt the butter in a large saucepan over medium heat.
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31
Slowly whisk in the flour and cook for 1-2 minutes or until a nutty aroma fills the air and your roux is a golden color.
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32
Slowly whisk in the beer and continue to let it cook, whisking frequently, for 3-4 minutes.
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Next, add the milk and whisk again to combine.
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Bring to a boil, then lower the heat to a simmer, and allow it to cook until the sauce has thickened and is at a dipping consistency in which you desire.
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35
Stir in the hot sauce, cayenne pepper, and a dash of salt and pepper.
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Remove the sauce from the heat, and add the cheese in half cup increments, making sure the cheese has completely melted before you add the rest.
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Serve the spicy beer cheese sauce with the pretzels immediately, or store the pretzels in an airtight container where they will keep for about a week.
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38
The cheese can be stored in the fridge for about a week also.
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39
When you go to serve it, add the desired amount to a small saucepan over low heat to warm gently.
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40
Enjoy!
