Skillet Pretzel Bread with Cheese Dip

Ingredients

• 2 to 2 1/4 cups (250 to 281g) all-purpose flour, divided
• 1 tablespoon (14g) firmly packed light brown sugar
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 1/2 teaspoons (4.5g) kosher salt (see note)
• 1 teaspoon (1.5g) onion powder
• 1/2 cup (120g) whole milk
• 1/4 cup (60g) water
• 1 tablespoon (14g) unsalted butter
• 1 1/2 teaspoons (1.5g) chopped fresh sage
• 8 cups (1920g) water
• 1/4 cup (60g) baking soda
• 1 large (19g) egg yolk
• 1 tablespoon (15g) water
• 2 teaspoons (6g) smoked flaked sea salt (optional)
• 8 ounces (226g) cream cheese, room temperature
• 1/2 cup (112g) mayonnaise
• 1 tablespoon (15g) Worcestershire sauce
• 1 teaspoon (2g) dry mustard
• 1/2 teaspoon (1g) paprika
• 1/2 teaspoon (0.75g) onion powder
• 3 cups (339g) shredded sharp Cheddar cheese
• 3 cups (339g) shredded smoked Gouda cheese
• 1 (4-ounce) jar (113g) diced pimientos, drained and patted dry
• 1/3 cup (30g) chopped green onion
• 1/2 teaspoon (0.5g) chopped fresh sage
• Sliced green onion (for garnish)