Steps

• 1

  In the bowl of a stand mixer fitted with the dough hook, combine the warm water and sugar. Sprinkle the yeast on top. Let it sit until starting to foam, about 5 minutes.

• 2

  Add flour, salt, and butter to the bowl, and with the hook attachment mix on low until well combined. Then mix on medium until the dough is smooth and pulls away from the sides, about 5 minutes.

• 3

  Remove dough from bowl and spray bowl well with nonstick cooking spray. Return dough to the bowl, cover with a cloth or plastic wrap and allow the dough to double in size.

• 4

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes. Line a rimmed baking sheet with parchment.

  350 ˚F / 177 ˚C

• 5

  While dough rises, combine 10 cups of water and the baking soda in large pot and bring to a boil.

• 6

  When dough is ready, divide into 8 pieces. Roll each piece into a 24-inch rope.

• 7

  Form a U shape with each rope, holding each end of the rope and cross them over each other and press it down on the bottom of the U forming a pretzel.

• 8

  One by one, place each pretzel in the boiling water for 30 seconds. With a flat spatula take them out and transfer to the prepared baking sheet. Brush pretzels with egg yolk beaten with 1 Tbsp. of water and sprinkle with smoked sea salt.

  350 ˚F / 177 ˚C

  00:25

• 9

  Place the baking sheet on the grill grates. Close the lid and bake the pretzels until golden brown and cooked through, 25-30 minutes.

• 10

  Meanwhile, make the beer cheese sauce: In a food processor, combine the cheddar cheese, cream cheese, Worcestershire sauce, Dijon mustard, garlic, and paprika. Process until finely chopped. With the processor running, slowly pour in the beer and continue processing until the sauce is smooth. Transfer the sauce to a small saucepan and warm on the stovetop over medium-low heat until melted and heated through, about 10 minutes. Keep warm until ready to serve.

• 11

  Serve the pretzels with the beer cheese sauce for dipping. Enjoy!