Beer Infused Bavarian Soft Pretzels and Jalapeno Cheddar Dip

INGREDIENTS

1/2 cup

(4 oz, 118 ml) warm water

1 cup

(8 oz, 236 ml) beer, room temperature (I used a lager)

1 1/2 tsp

salt

1 tbsp

granulated sugar

1 tbsp

dried yeast (not rapid rise)

3 1/2 cups

(13 oz, 420g) unbleached all-purpose flour

2 qt

water

1/3 cup

(2.5 oz, 75 g) baking soda

egg white, lightly whisked

salt and seeds for garnish

1 tbsp

butter

1 tbsp

all purpose flour

1 cup

(8 oz, 236 ml) whole milk or 1/2 and 1/2

1 tsp

brown mustard

6 oz

sharp cheddar cheese

fresh jalapeno, stem and seeds removed, minced (see note)