Pretzels Twists

1. In large bowl or bowl of an electric mixer with hook attachment, add warm water and dry active yeast. Let it sit for about 10 minutes to activate. Gently mix in butter and sugar. If you are not using an electric mixer, mix in a large bowl with a wooden spoon. 
2. In a separate bowl, mix together flour and salt. Pour 1/3 of the flour mixture into the yeast mixture and mix until combined. Continue to add flour mixture one third at a time until all the flour has been added to the wet ingredients. Mix until combined. If the dough seems a little too dry, add 1 tbsp of water. 
3. Knead the dough for 5 minutes. If you are using an electric mixer for kneading, let it run on medium speed for 5 minutes. If you are using your hands to knead, kneed on a lightly floured surface for 5 minutes. You don’t want to add too much flour to the dough when kneading because it could become too dry. (See note below for knowing when your dough is kneaded enough.))
4. Roll the dough out into a 20 inch log and make etches in the dough every inch or so. Cut the dough on the etches and roll each piece into a ball. You should make 18-20 dough balls.
5. Place dough balls on silpat/parchment lined baking sheet and let them rise for 20 minutes. 
6. After they have set for 20 minutes, roll each ball into a 10 inch rope. Grab each end of the rope, tie in a knot and tuck the ends underneath to secure. While the you are making your knots boil your water for the baking soda bath. 
7. In a large pot over medium-high heat, add water and baking soda and bring to a boil. Place each dough knot into the baking soda bath (2-3 at a time) for just 20-30 seconds. You don’t want them in there longer than that or it will become bitter- tasting after cooking. Place pretzels on parchment lined baking sheets a couple inches apart. Sprinkle with course salt. 
8. Preheat oven to 400ºF and bake pretzels for 15-20 minutes until golden brown on top.
9. Let them cool for 5-10 minutes and serve with a cheese sauce or caramel sauce. 

Spicy Beer Cheese Dip

1. Melt butter In a dutch oven or large saucepan, over medium high heat stove top. Add in flour and whisk until a paste is formed.
2. Next add in your seasonings – onion powder, cayenne pepper, paprika garlic powder and Worcestershire sauce. Let it simmer for a minute or two before adding your milk and beer. 
3. Stir in the milk and beer to break up any clumps. Lastly add in your freshly grated cheeses and stir until cheeses are melted. Remove from heat and pour in serving bowl to cool for several minutes. Serve with warm pretzel focaccia bread and enjoy!