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1
In a small saucepan, heat beer to 110u00b0-115u00b0; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Preheat oven to 425u00b0. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal.
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4
In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
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5
Place 2 in. apart on greased
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6
. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
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7
Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.
