📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those pretzels perfectly golden.
2. In a large bowl, whisk together 1 cup of warm water (around 105-115°F) with 1 teaspoon of sugar and 2 teaspoons of active dry yeast. Let this sit for about 5-10 minutes until frothy. Don't skip this step, it's the magic that makes the pretzels rise!
3. In a separate bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of your favorite beer. Use a light beer; we don't want to overwhelm the delicate pretzel flavor.
4. Gradually add the dry ingredients to the yeast mixture, mixing with a wooden spoon until a shaggy dough forms. Now, get your hands in there and start kneading! Knead for 5-7 minutes until it forms into a smooth, slightly sticky ball. It should be a little stretchy.
5. Lightly grease a large bowl and place the dough inside. Cover it with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. Time to relax while the magic happens!
6. Once the dough has risen, punch it down gently to release the air. Divide the dough into 16 equal pieces. Now comes the fun part--shaping your pretzels!
7. Roll each piece of dough into a long rope, about 12 inches long. To form the pretzel shape, form a 'U' shape with the rope, then cross the ends over each other and tuck them under the bottom of the 'U'.
8. Place the shaped pretzels onto a baking sheet lined with parchment paper. Make sure to leave some space between them to prevent sticking and allow for even baking.
9. In a small bowl, whisk together 1/4 cup of melted butter and 1/4 cup of baking soda. You will need this mixture to give your pretzels that wonderful shine and flavor.
10. Gently brush each pretzel with the melted butter and baking soda mixture. Then, sprinkle with coarse sea salt—don't be shy, this adds a ton of salty goodness!
11. Bake for 12-15 minutes, or until the pretzels are a beautiful deep golden brown. Keep an eye on them to avoid burning; every oven is a bit different!
12. While the pretzels are baking, prepare the potato salad dip. Boil 2 pounds of potatoes until tender. Then, use a potato ricer or masher to create a smooth, creamy texture.
13. In a mixing bowl, combine the mashed potatoes with 1/2 cup of sour cream, 1/4 cup of mayonnaise, 2 tablespoons of chopped fresh chives, and salt and pepper to taste. Taste and adjust the seasoning as needed--this is your dip!
14. Once the pretzels are baked, let them cool slightly before serving. Serve warm with the creamy potato salad dip. Enjoy!