For the pretzels:

Combine water, brown sugar & yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 min.

Add beer, melted butter, salt and flour to the mixer. Mix on low speed until combined. Increase speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3-4 minutes. If the dough appears too wet, add additional flour 1T at a time.

Remove dough from the bowl, place on a flat surface and knead into a ball with your hands.

Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a towel or plastic wrap, and place in a warm place until the dough doubles in size. About an hour or so.

Preheat oven to 425. Bring a large pot of water to a boil.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces.

Roll each ball into a long rope.

To shape pretzels take the right side and cross over the left, cross the right to left again and flip up.

Slowly add baking soda to the boiling water and reduce heat to at heave simmer.

Add pretzels two at a time to the water and boil for 30 seconds, splashing the tops with warmed water using a spoon.

Remove with a large flat slotted spatula.

Place 4 pretzels on a baking sheet, brush tops with egg wash and sprinkle liberally with salt.

Bake 10-15 min until golden brown.

Cheese dip

Heat beer and vinegar to a simmer and simmer 25-30 min until it reduces by half.

Grate cheese about a cup or so each

With a whisk add cream cheese to sauce/beer mix.

Stir until well combined.

Reduce heat to low and add cheese.

Whisk until melted and serve with warmed pretzels.