Followed the Food & Wine soft pretzel recipe (https://www.foodandwine.com/recipes/soft-pretzels) paired with a modernist cuisine inspired beer cheese sauce made with Champagne Cheddar and a Hoppy IPA. Adjusted the liquid ratio down because I find their recipe to be a bit too runny. Turned out fantastic. Some pretzels are salt only and some are everything bagel seasoning.

Archie approves:

Beer Cheese:

1) shred your cheese of choice and weigh it
2) multiply the mass of the cheese by .62. This is your beer quantity.
3) multiply your cheese quantity by .04. This is your sodium citrate quantity

Heat the beer in a pan and dissolve the sodium citrate into it over medium-medium high heat. Using a whisk or immersion blender, add shredded cheese a small handful at a time, waiting for it to fully melt before adding more. Transfer to a serving dish immediately and try not to burn your mouth. Wash pan immediately with as hot of water as you can stand or it will be a real ***** to clean.