Into a bowl add yeast and sugar. Pour beer into a microwave safe bowl or into a small pot and gently heat until warm, but not hot. About 100-110F. Once warm add beer into the bowl with the yeast and sugar. Stir and allow the yeast to come alive and get frothy. About 10 minutes.
Once yeast is frothy add in olive oil, followed by flour and salt. Stir until it forms a shaggy dough and then pour out onto a light floured surface. Using your hands or a stand mixer, knead the dough until smooth. About 10 minutes.
Once smooth, place the dough ball into a lightly greased bowl and cover with a tea towel and allow to rise for about 90 minutes or until doubled in size.
Once doubled, punch out the air and pour dough onto the work surface. Cut the dough ball into about 10 equal pieces and then roll them out into 20 inch snake like shapes.
To make the iconic pretzel shape, start by forming the rolled out dough into a "U". Cross the two ends over each other twice, leaving a circle at the other end. Pinch the seams shut.
Bring a large pot of water to a boil and add in the ⅔ of a cup of baking soda. Once at a boil, drop in the pretzels two at a time for 30 seconds. This helps give the texture and colour of the pretzels.
Once all of the pretzels have been boiled, thoroughly brush with your egg wash and then sprinkle with salt or sesame seeds.
Place the pretzels on a sheet tray into an oven that is pre heated to 450 for 20-25 minutes. You want a nice dark outside.
Enjoy!!
