Instructions

1. Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top. Allow to sit for 10 minutes, until the mixture looks foamy.
2. Add the butter and stir to combine.
3. In a small bowl combine the flour and salt together.
4. Pour the flour mixture in the bowl with the liquid, and mix on low using the dough hook attachment, until all of the ingredients are combined.
5. Increase the mixer speed to medium and knead until the dough is smooth and starts to pull away from the side of the bowl, about 4 to 5 minutes.
6. Toss the dough with a little olive oil and cover with a kitchen towel. Place in a warm spot until the dough has doubled in size, about an hour.
7. Preheat the oven to 450 degrees.
8. Line a baking sheet with parchment paper and drizzle with a little oil.
9. Fill a large pot with water about halfway and add the baking soda. Bring the mixture to a rolling boil.
10. Meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces. Then divide each piece into 5 pieces.
11. Roll each piece into a ball.
12. Place onto the parchment-lined baking sheet.
13. Drop the pretzels into the boiling water, 4 or 5 at a time for about 30 seconds, carefully flipping them around in the hot water.
14. Remove them from the water using tongs or a slotted spoon, and place on the oiled baking sheet.
15. Brush the top of each pretzel with egg wash and sprinkle with coarse salt.
16. Bake until dark golden brown in color, about 12 minutes.
17. Remove from oven and place on cooling rack to cool while you make the cheese dip.

For the Cheese Dip:

1. Melt the butter over medium heat, add flour and whisk.
2. Add the milk, salt and mustard and bring to a low boil.
3. Add cheese, reduce heat to medium low and whisk until smooth.