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1
Heat beer to 110u00b0-115u00b0F in a small saucepan; remove from heat. Dissolve the yeast.
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2
In the bowl of a stand mixer, mix butter, sugar, 1 1/2 teaspoons salt, beer-yeast mixture, and 3 cups of flour. Beat on medium speed until smooth. Mix in the rest of the flour in 1/2 cup quantities until the dough is soft and sticky.
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3
Knead dough on a floured surface until it is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning over so that the top is greased, and cover with plastic wrap and set in a warm place to rise until doubled, about 90 minutes.
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4
Preheat oven to 425u00b0F. Punch the dough down and place on a lightly floured surface. Divide it and shape it into eight equal-sized balls. Roll each into a 24-inch rope. Form it into a circle, then twist ends once and press down over the opposite end of the circle to make the pretzel shape.
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5
In a large pot, boil the water and baking soda. Drop pretzels in one at a time and cook for 30 seconds. Remove with a slotted spoon and drain well on paper towels.
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6
Place on greased baking sheets 2 inches apart. Whisk egg yolk and water in a small bowl, then brush over each pretzel. Sprinkle with coarse salt and bake 10-12 minutes or until golden brown. Remove to a wire rack to cool.
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7
Eat the pretzels warm out of the oven, or freeze cooled pretzels in resealable plastic bags (microwave each one on high for 30 seconds to reheat).
