Activate the Yeast: Warm 1 cup of whole milk to about 110ºF. Combine with 2 teaspoons of active dry yeast and 1 tablespoon of brown sugar. Let it sit for 5-10 minutes until frothy.

Combine the Wet Ingredients: Add 4 tablespoons of melted unsalted butter and 1 cup of lager into the activated yeast mixture. Stir well.

Form the Dough: Gradually mix in 4 cups of all-purpose flour until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes.

Let the Dough Rise: Shape the dough into a ball, place in a greased bowl, and let it rise covered for 30 minutes.

Shape the Pretzels: Punch dough down, divide into 12 pieces, roll each into logs, and let them rest for 7 minutes.

Twist the Pretzels: Form a U-shape with each log, cross the ends, and pinch to seal.

Prepare the Lye Solution: Dissolve ¼ cup of food-grade lye in 4 cups of water, dip pretzels briefly, and place on baking sheets.

Final Touches: Sprinkle with coarse pretzel salt and make shallow slits on top.

Bake the Pretzels: Bake at 375ºF for 12-15 minutes until golden brown.

Make the Cheddar Beer Sauce: Melt 2 tablespoons of salted butter, add garlic, milk, beer, and heavy cream, stirring until heated.

Thicken the Sauce: Whisk together cornstarch with a splash of beer mixture, then stir into sauce until thickened.

Serve and Enjoy: Remove pretzels from the oven, let cool slightly, and serve warm with cheddar beer sauce.