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In a large bowl combine the pizza dough, plain flour and beer. Using your hands, bring the mix together into a firm dough. You may need to add a little more flour if the dough is sticky. Knead the dough for 5 minutes. Place the dough into a lightly oiled bowl and leave to prove for 30 minutes or until doubled in size.
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Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) .
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Remove the dough from the bowl and knead for a couple of minutes. Divide the dough into 6 portions and shape into a pretzel. Alternatively shape into a long rope and cut into bite-sized pieces. Place the pretzels onto lined baking trays.
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In a medium bowl (big enough to dip the pretzel into) combine the water and bicarbonate soda, stirring to dissolve. Using two forks (or your hands, with food safe gloves on if the water isn’t too hot), individually submerge the pretzel into the water solution. Place the pretzel back onto the baking tray. Repeat with the remaining pretzels. Using a basting brush, brush with egg. Sprinkle the pretzels with the sea salt flakes.
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Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes or until golden all over. Once cooked place the pretzels onto a cooling rack.
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Generously brush the pretzels all over with melted butter.
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For the cheese sauce: combine all the sauce ingredients into a saucepan or Weber small frying pan. Simmer over medium heat, without a lid, for 5 minutes. Remove from the heat, leave to cool for 5 minutes then season with salt to taste. Pour into a serving bowl
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Serve the pretzels immediately with the cheese dipping sauce. Enjoy with an ice cold VB and mates.
