Directions

1. Make the dough: Coat a large bowl with vegetable oil and set aside. combine water, yeast and sugar in a large mixing bowl. stir until yeast dissolves and let sit for 5 minutes. Stir in the flour, butter, molasses and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead - incorporating additional flour as necessary - until dough is smooth and elastic - about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
2. Shape the pretzels: Preheat oven to 400 degrees F. Punch down dough, turn out onto a lightly floured surface, an knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2 inch-thick "rope", and twist each rope into a pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 Tablespoon water and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt. Bake until golden -- about 15 minutes. Serve warm with "Cheese and Mustard Dipping Sauce".
3. **Cheese and Mustard Dipping Sauce** Make the dip: Combine the beer, mustard, butter and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes. Serve warm.