1 cup shredded Gruyere cheese (or any cheese that melts well)
1/2 cup hot beer
1/4 cup baking soda
1 large egg
Trader Joe's Everything but the Bagel seasoning
In the bowl of a stand mixer with the dough hook attached, add flour, sugar, salt and yeast. Stir to combine then add the water and allow the dough to knead for 5 to 6 minutes until smooth. Transfer dough to a lightly greased bowl and cover with a towel. Place in a warm area for 1 hour, until doubled in size.
Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Spray with nonstick spray. Beat 1 egg in small bowl and set aside.
Turn out the dough onto a lightly floured work surface. I cut the dough in half, making it easier to roll out. Use a rolling pin to roll dough into a rectangle. Cut both rectangles of dough lengthwise into 2 strips, about 4 inches wide.
Sprinkle a quarter of your cheese along each strip and brush the top of the strip with egg wash. Roll the strip up into a long rope, using the egg wash as a glue, and pinch the edges to seal. Roll to smooth. Turn the dough rope into a U-shape, twist the ends twice, and then flip over to the bottom.
In a separate bowl, whisk together the beer and baking soda. Dip each pretzel into the beer mixture. Place on the sheet tray, brush with egg wash and sprinkle with everything seasoning.
Bake pretzels for 15 minutes, until golden brown. Eat while warm!