Step 1

In a small bowl add the warm water, active dry yeast and honey. Allow the yeast mixture to proof, about 10 minutes.

Step 2

While the yeast is proofing, in a stand mixer fitted with a dough hook, add the flour, 1/2 cup sugar and salt and mix. Add 1 tablespoon melted butter. Gently add the proofed yeast mixture and mix on medium low speed for about 5 minutes, until the dough is smooth. Tightly cover with plastic wrap and allow to sit in a warm spot for 1-2 hours, or until doubled in size.

Step 3

Preheat the oven to 425 degrees F. Line two baking trays with parchment paper so that they are ready.

Step 4

Once the dough has doubled in size, punch it down to release any air. Lightly dust a work surface with flour and empty out the dough onto the counter. Divide the dough into 12 equal sized balls. Roll each ball out into a 18-24 inch long rope and twist into a traditional pretzel shape. *make sure all the pretzels are formed before moving onto the boiling water step*

Step 5

In a medium heat proof bowl, add 4 cups of boiling water and 1/3 cups baking soda. I used my electric kettle to boil the water, but you can boil the water over the stove if you don't have a kettle. Mix until the baking soda is fully dissolved.Using tongs, carefully dip each pretzel into the water mixture and place on the prepared baking pans leaving about 1 1/2 inches between each pretzel. You may need to readjust the shape after dipping. Sprinkle with coarse salt. Bake for 8 minutes, or until golden brown. Melt the remaining 5 tablespoons butter, and brush the pretzels with the butter. Allow to cool while you start on the cheese sauce.

Step 6

To make the sauce, start by making a roux. Melt the butter in a medium saucepan over medium high heat. When the butter is melted add the flour and cook for 1 minute, stirring well. Gently pour in the half and half, a little bit at a time, whisking between each pour to prevent clumps. Next add the beer and stir to combine. Add the seasonings. Add all the cheese, and stir over medium high heat until the mixture becomes smooth. Adjust salt to taste. Serve immediately with the fresh pretzels.