Warm the beer to 110 - 155f
Add the beer, sugar and yeast to a large bowl and let sit for 5 - 10 minutes or until the mixture is foamy
Add the flour to the bowl (optional 2 tbl. butter) and knead for 5 - 10 minutes or until the dough is no longer sticky. You can do this in a stand mixer fitted with the dough hook on medium until the dough no longer sticks to the side of the bowl
Coat the inside of a clean bowl with oil and place in the dough. Cover with a towel and let sit till it doubles in size. This will depend on the heat in your kitchen
Preheat the oven to 400 and also bring a large pot of water to boil with the baking soda
Place the dough onto an oiled surface and divide into 8 equal portions.
Roll each out into a long tube and then cross over into a pretzel shape pressing the ends to seal into the dough
Add the pretzels to the pot of boiling water for 30 second each. Remove and put on an oiled baking tray, brush each with the beaten eggs and course sea salt
Bake for 12 minutes or until golden brown
Serve with your favourite mustard
