Small-batch Salted Pretzels

In a glass measuring cup, warm 1 cup water for 20-30 seconds in the microwave (approximately 110 degrees). Add the yeast and 1/2 teaspoon sugar. Let the yeast mixture sit for 10 minutes to activate and foam up.
1/4 ounce active dry yeast, 1 cup water, 1/2 tsp sugar
Attach dough hook to your stand mixer. In the bowl of your mixer, whisk together the flour, 1/4 cup sugar, and sea salt.
2 1/2 cups flour, 1/4 cup sugar, 1 tsp sea salt
Pour in the vegetable oil and yeast mixture and mix on medium-low for 5 minutes until the dough is smooth and formed into a ball.
1/4 ounce active dry yeast, 1/2 tsp sugar, 1/2 TBS vegetable oil, 1 cup water
Once mixed, transfer dough ball to a well-greased bowl and turn the dough several times to coat with oil on all sides.
Let dough rest in a warm, dry place for 1 hour or until doubled in size.

Preheat oven to 425 degrees and line one baking sheet with parchment paper.
In a large pan, heat water and baking soda over medium-high heat to boiling. Stir to make sure the baking soda dissolves evenly.
4 cups water, 1/4 cup baking soda
While water is heating and oven is preheating, punch the dough ball down to release any air and turn the dough onto a lightly floured surface. Using a pizza cutter, cut dough into 6 equal pieces.
Roll each piece of dough into a long rope, about 20 inches long. Twist and shape it into a a pretzel and place it on the baking sheet. Continue with the remaining pieces of dough.
Once pretzels are shaped, carefully boil pretzels in the baking soda and water for 20-30 seconds, but no longer than that or the taste of the pretzels may be altered. After boiling for 20-30 seconds, carefully lift pretzels out of the water with a slotted spatula to let water drain off. Place back on the baking sheet and immediately dust with coarse sea salt (while wet). Continue with remaining pretzels.
coarse sea salt
Bake pretzels at 425 degrees for 9-10 minutes until golden brown.
When pretzels are done baking, remove from oven and immediately brush the tops of each pretzel with melted butter.
2 TBS butter
Serve warm with homemade beer cheese.
Store pretzels in an airtight container on the counter for 2-3 days or freeze for up to 3 months. Gently reheat before serving again.