• In a large bowl, sprinkle yeast over ½ cup of warm (around 100-110 degrees) water. Let rest for about 5 minutes
• Stir in ½ Tbsp sugar and salt. Pour in beer (it will likely get frothy).
• With a wooden spoon, stir the flour in one cup at a time until you've added 3 cups. Add another ½ cup and continue mixing. If dough is still sticky, continue adding flour a little at a time, up to ½ cup as needed.
• Knead dough on a lightly floured surface for about 5 minutes (alternatively, you can throw it in your stand mixer with the dough hook for about 2 minutes). Place kneaded dough into a lightly oiled bowl in a warm area, cover with a kitchen towel, and let sit for about an hour to rise.
• When dough is done rising, bring 8 cups of water and ¼ cup baking soda to a boil. Line two baking sheets with parchment paper (or Silpats) and preheat oven to 425 degrees.
• While water is boiling, divide dough into equally-sized 12 balls. Take one dough ball and roll it into a rope (about 15-20 inches long). Shape the rope into a pretzel by forming into a "u" and crossing one end down, followed by the other end.
• Drop pretzels (you can do a couple at a time) into the boiling water for about 30 seconds. Remove pretzels from water with slotted spoon and let excess water drip off. Place pretzels onto prepared baking sheets.
• Brush each pretzel with lightly beaten egg and bake for 10-12 minutes, until pretzels are golden. Remove from oven and place on cooling rack.
• In a medium bowl (large enough that pretzel can be dipped in), mix together 1 cup sugar and cinnamon. Put melted butter in a second medium bowl. Dip each pretzel into the melted butter and then directly into the cinnamon sugar mixture to coat.
• I recommend waiting to coat pretzels in cinnamon sugar until ready to enjoy. Store pretzels in an airtight container at room temperature for 3-4 days.

Sweet Pumpkin Dip

• Place all ingredients into a medium bowl and stir together until well combined.