Soft Pretzels with Beer Cheese

In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let sit 5–10 minutes, until foamy.

Add salt, avocado oil, and 3 cups of flour. Mix until combined, then gradually add the remaining flour until the dough is soft and elastic.

Knead the dough for 4–5 minutes until smooth and slightly tacky.

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 45–60 minutes.

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.Divide dough into 8 equal pieces. Roll each piece into a 12–24 inch rope and shape into classic pretzels.

In a large pot, bring 10 cups of water to a boil and stir in the baking soda. Carefully boil each pretzel for 30 seconds on one side, flip, then boil 10 seconds more. Transfer to the prepared baking sheet.

Brush each pretzel with the beaten egg yolk and water mixture, sprinkle with coarse salt, and bake for 12–14 minutes, until golden brown. Cool slightly on a wire rack.

In a medium saucepan over medium heat, melt butter. Stir in flour and cook 1 minute to form a roux.

Slowly whisk in beer, then milk, until smooth.

Stir in mustard powder, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Cook 3–4 minutes, stirring frequently, until thickened.

Remove from heat and stir in cheddar and cream cheese. Let sit 1 minute, then stir again until smooth. Serve warm with pretzels.