Combine the yeast and water in a small bowl and let it sit for 5 minutes. You should see the mixture foam a little. This ensures that your yeast is alive. If there’s no foaming, stop and try again with new yeast.

Combine the sugar, salt and flour in the bowl of a stand mixer. With the mixer running and using the dough hook, drizzle in the yeast, water and melted butter and knead dough until smooth and elastic – about 10 minutes.

Shape into a ball and let the dough rise for 1 hour. Punch the dough down to release any air and decide what size pretzels you want to make.
(a)To make large pretzels, divide the dough in half; then divide each piece in half a second time; finally divide each piece into three equal portions – 12 portions total.
(b) To make medium sized pretzels, divide the dough in half; then divide it in half a second time; then divide it in half a third time; finally divide each piece into three equal portions – 24 portions total.
(c)To make mini pretzel knots divide the dough in half; then divide each piece in half a second time; then divide each piece in half a third time; then divide each piece in half a fourth time; finally divide each piece into three portions – 48 portions total.

Roll each portion into a skinny rope using both hands on the counter and rolling from the center toward the ends of the rope. Spin the rope into a pretzel shape (or tie the rope into a knot) and place them on a parchment lined baking sheet.

Pre-heat the air fryer to 350ºF.

Combine the boiling water and baking soda in a shallow bowl and whisk to dissolve (this mixture will bubble, but it will settle down). Let the water cool so that you can put your hands in it. Working in batches, place the pretzels (top side down) into the baking soda-water mixture and let them soak for 1 a minute. (This step is what gives pretzels their texture and helps them to brown faster.) Then, remove the pretzels carefully and return them (top side up) to the baking sheet. Sprinkle the coarse salt on the top.

Melt the butter in a medium size saucepan. Add the minced onion and sauté for 2 minutes. Pour in the beer and bring the mixture to a boil.

Reduce the heat to a simmer and add the cream cheese and spicy brown mustard. Stir until the cream cheese has melted and the mixture is smooth. Add the Cheddar cheese and stir until smooth. Season with salt and freshly ground black pepper.

Serve the pretzels with warm Beer Cheddar Dip in a crock so people can dip to their hearts’ delight.