Easy Soft Pretzels

1. Preheat oven to 425F. Cover two baking sheets with parchment paper.
2. In a large bowl or stand mixer bowl, dissolve yeast and sugar in warm water (I like to use a whisk).
3. Mix in salt and flour, one cup at a time. If the dough is still sticky, add more flour 1/4 cup at a time. Dough should bounce back when you poke it with two fingers.
4. Knead for about 3 minutes, either in the stand mixer or on a clean, floured counter. Form into a ball.
5. Use a bench scraper to cut dough into equal pieces. 6 pieces will give almost mall-sized pretzels; 12 will produce modest, single-serving sized pretzels.
6. Roll each piece into a skinny rope and form into the shape of your choice. Place each pretzel on the baking sheet.
7. Use a slotted spatula or other utensil to dip pretzels one by one briefly into baking soda water. Place back on the baking sheet.
8. Brush pretzels with egg wash (optional: turn and brush the bottoms also). Sprinkle generously with salt.
9. Bake for 10 minutes. Turn heat up to broil and broil for 1-2 minutes, or until tops are perfectly golden-brown. Remove to cool on a wire rack.

Beer Cheese Dip

1. In a medium bowl, stir cream cheese until smooth. Mix in remaining ingredients. If desired, top with a little extra cheese for effect.
2. Pour into an oven-safe serving dish. Bake for 10-15 minutes, or until everything is melted and cheese on top starts to turn golden.
3. Allow to cool a bit before topping with chopped herbs and serving with warm pretzels!