For the Beer Cheese:

1. In a medium sauce pan over medium heat, melt butter then add the flour and whisk and cook for 1 minute.
2. Add bottle of beer and whisk until smooth.
3. Add cream cheese, cheddar cheese, garlic and paprika and continue to whisk until all cheese has melted and product is smooth (about 5 minutes).

For the Pretzels:

1. In a large bowl add yeast, sugar, salt and 1 1/2 C warm water.
2. Allow to set for 2 minutes, then add flour and mix until well combined.
3. Turn onto floured surface and work dough until it forms a slightly sticky ball, adding water a tablespoon at a time if needed. About 5-8 minutes.
4. Spray a large bowl with cooking spray and roll dough ball in bowl until coated. Cover with loose plastic and allow to rise in warm place until doubled. about 2 hours.
5. Remove and place on lightly floured surface and divide into 10 equal pieces.
6. Roll each piece into a log about 1/2 in diameter.
7. Cut into 1 inch pieces and continue until all dough is cut. Place on baking sheet and cover with kitchen towel and allow to rest to rise about 30-40 minutes.
8. Fill a large pot with water and baking soda and heat on medium heat.
9. Preheat oven to 450 degrees and and lightly spray baking sheet with cooking spray.
10. As water in pot starts to boil, place pretzel pieces in water in batches of about 20 and cook for 1 minute.
11. Remove with a slotted spoon and place on baking sheet, continue till all done.
12. Brush pretzel pieces with beaten egg and top with coarse salt and bake 10-12 minutes until pretzels are golden brown.
13. Remove and brush with melted butter, serve with cheese sauce to dip pretzels.