Bavarian Pretzel Knots

• 3/4 cup warm water 110 - 115u0b0F
• 1/2 tablespoon sugar
• 1 teaspoon kosher salt
• 1 1/8 teaspoons active dry yeast 1/2 packet
• 2 1/4 cups all purpose flour
• 2 tablespoons unsalted butter melted
• 10 cups water
• 2/3 cup baking soda
• 28 grams egg yolk beaten
• 1 tablespoon water
• 1 tablespoon sea salt
• 1 1/2 cups American pale wheat beer or German-style lager
• 2 cups shredded gouda cheese
• 1 cup shredded cheddar cheese
• 3 tablespoons corn starch
• 2 tablespoons heavy cream
• 2 tablespoons dijon or German-style mustard
• 1 tablespoon whole grain mustard

1. Combine 3/4 cup warm water, sugar and kosher salt in bowl of KitchenAid(R) Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam.Add flour and butter. Attach bowl and Dough Hook to mixer.Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
2. Preheat convection oven to 400u0b0F(or 425u0b0F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
3. Bring 10 cups water and baking soda to a boil in 8-quart saucepan or roasting pan.
4. Meanwhile, transfer dough to lightly oiled work surface.Divide into 8 equal pieces. Roll each piece to a 12-inch-long rope. Tie a knot in the center each rope, then join the two loose ends, pressing to seal. Place onto prepared baking sheet.
5. Boil pretzels, in batches, 1 minute. Remove from water with a slotted spoon or small mesh strainer, drain well and return to baking sheet.
6. Combine egg yolk and 1 tablespoon water in small bowl. Brush tops of each pretzel with egg mixture and sprinkle with a pinch of sea salt. Bake 10 to 12 minutes or until dark golden brown. Transfer to cooling rack for at least 5 minutes before serving.
7. While pretzels are baking, bring beer to a simmer in small sauce pan on medium heat. Toss cheeses with cornstarch in large bowl until combined.
8. Add cheese mixture to beer a little at a time while whisking constantly until cheese is melted. Remove from heat; whisk in cream and mustards. Serve warm with pretzel knots.

f, sugar, kosher salt, active dry yeast, flour, butter, water, baking soda, egg yolk, water, salt, pale wheat beer, gouda cheese, cheddar cheese, corn starch, heavy cream, mustard, whole grain mustard

Taken from www.yummly.com/recipe/Bavarian-Pretzel-Knots-2139419 (may not work)