Add sugar to warm beer, and stir to slightly combine. Sprinkle yeast into beer, and stir slightly. Let sit until mixture is bubbly and foamy, about 10 minutes.

Add yeast mixture, butter, salt, and 2 cups flour into the bowl of a standing mixer. Using a dough hook, mix on low, adding remaining flour 1 cup at a time, until the dough is mostly combined. Once the flour is mostly incorporated, turn speed to medium and knead until dough is smooth and no longer sticks to the sides of the bowl, about 5 minutes. Meanwhile, prepare a large bowl by spraying with unflavored baking spray or coating with vegetable oil.

Once dough is kneaded, add to the prepared bowl, flipping to ensure that the dough is covered with oil.

Cover and let rise in a warm place until dough has doubled in size, about 1 to 1 1/2 hours.

Divide risen dough into 8 equal pieces. Roll each piece into a cigar shaped log, and pinch the seam together. Next roll dough until it's about 16 inches long. Form each piece of dough into a pretzel shape. Place each formed pretzel onto a baking sheet until ready to boil.

Boil each pretzel in the baking soda water for 30 seconds, removing with a slotted spoon. Place boiled pretzels back on baking sheet.

Brush egg wash over pretzels, then sprinkle a generous amount of Everything Seasoning over all pretzels until they're well covered.

Bake for 12-15 minutes, or until pretzels are golden brown.

Let cool, and serve with Herbed Cream Cheese Dip.

In a medium bowl, stir together cream cheese, mozzarella, white cheddar, parsley, chives, oregano, rosemary, milk, and garlic powder in a medium bowl until smooth.

Transfer mixture to a small baking dish, and cook for 20 minutes, or until the dip is bubbling and golden brown.

Let cool slightly before serving.