Step 1

PRETZEL KNOTS: Preheat oven to 425°F. Line 2 baking sheets with parchment paper and spray parchment with cooking spray.

Step 2

Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose pretzel knot as shown in photo. Place on prepared baking sheets. Cover with clean dish towels; set aside.

Step 3

Bring 12 cups (3 qt.) water to boil in Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheet with paper towels.

Step 4

Add dough, in small batches, to boiling water; cook 30 sec. to 1 min. or until dough floats to surface. Use slotted spoon to transfer dough to paper towel-covered baking sheet; let stand 1 min. to drain before returning to parchment-covered baking sheets, placing pretzel knots 2 inches apart.

Step 5

Beat egg with 1 tablespoon. water until blended; brush onto dough. Sprinkle with salt. Bake 18 to 22 min. or until pretzel knots are golden brown. Transfer to wire racks.

Step 6

BEER QUESO: Microwave queso ingredients in microwave-safe bowl on HIGH 3 min.; stir. Continue to microwave and stir in 1-min. intervals until VELVEETA is completely melted and queso is well blended.

Step 7

Serve warm beer queso with pretzel knots for dipping.