Using a stand mixer with a dough hook attachment, combine all dough ingredients (starter, flour, milk, sugar, yeast, salt, and butter) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes but variable by machine). The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
Turn the dough out onto your work surface (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 8 equal pieces (about 100 grams each). Take your first piece and roll into a rope that's about ½ inch wide and roughly 20 inches long. Make the dough rope into a large U shape, then twist the ends of the rope together 2 times. Pull the twisted ends down to the bottom of the U and press firmly to make the classic pretzel shape.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzels for 45 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 3 pretzels at a time. Do not skip this step! It might seem unnecessary, but this is what gives the pretzels that signature look and texture.
Sprinkle the pretzels with coarse pretzel salt and bake at 350°F for 25-30 minutes or until golden brown. While the pretzels are baking, make the beer cheese.
Beer Cheese
In a saucepan, melt the butter over medium heat.
Add in the flour and whisk together until smooth and there are no more flour clumps. Let the roux cook for 1-2 minutes and then slowly add in the beer while stirring constantly until fully combined into a smooth sauce.
Add in the cheese, garlic, and spices and stir until the cheese is fully melted.
Store in an airtight container in the fridge for up to a week and reheat in 30 second intervals in the microwave.
Notes
These soft pretzels are best eaten the same day. But they will keep covered at room temperature for up to 4 days.
Can I make these sourdough pretzels without the instant yeast?Absolutely! It will just extend the rising time of the dough. After kneading the dough in your mixer, place in a covered bowl and let rise at room temperature for 2-3 hours. Then place in the fridge and let the dough continue rising overnight (up to 48 hours). Follow the rest of the recipe as instructed.
Why do I have to boil the soft pretzels in baking soda?Boiling the dough causes it to instantly puff up, creating a chewy interior and helps the outside crisp up while baking. The baking soda also helps the pretzels become a dark, golden brown.