Soft Pretzels with Beer Cheese | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 cup water (warm)
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2½ cups all-purpose flour
• 2 tablespoons unsalted butter (melted)
• 1 cup boiling water
• 1 tablespoons baking soda
• coarse sea salt
• melted butter
• 1 tablespoon butter
• ¼ cup minced Vidalia onion
• 12 ounces dark or amber ale beer
• 6 ounces cream cheese
• 1 tablespoon spicy brown mustard
• 4 cups grated sharp Cheddar cheese
• salt and freshly ground black pepper