1 12-ounce bottle Guinness
1 tablespoon honey
2 1/4 teaspoons active dry yeast
4 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon Ground Cinnamon
1/4 cup unsalted butter melted
10 cups water
2/3 cup baking soda
1 large egg + 1 teaspoon water
Maldon Sea Salt Flakes for topping

INSTRUCTIONS

1. Place the beer in a saucepan and heat over medium-low heat until just warm.

2. In the bowl of your electric mixer fitted with a dough hook, stir together the warm beer, honey and yeast. Let it sit until foamy, about 5 to 10 minutes. Add in the flour, salt, cinnamon and melted butter. Mix on low speed until combined. Continue to knead the dough on low speed for 5 to 10 minutes. It should be silky and start to pull away from the sides of the bowl.

3. Take the bowl and remove the dough, run oil on the bowl - or spritz some oil on another bowl and place the dough in there. Place it in a warm spot to rise for an hour.

4. After an hour, take the dough and divide it into 16 equal pieces. Roll them out into ropes, about 12 inches long. Form the rope into a U-shape and then twist down the sides and pinch them into the dough to create a pretzel. Place the pretzels on a parchment-lined Brava metal baking sheet.

5. Preheat the Brava oven to 450 degrees F.

6. Bring the water and baking soda together in a large pot. Once it's at a rolling boil, add the pretzels one at a time and boil for 30 seconds. Remove them with a flat spatula and place on the parchment about 2 inches apart. Repeat with remaining pretzels.

7. Whisk together the egg and water. Brush it on each pretzel and sprinkle the pretzels with Maldon sea salt flakes. Bake for 15 minutes, or touch up until golden and set. Serve with Irish Cheddar Fondue and your favorite mustards.

IRISH CHEDDAR FONDUE
1 1/2 cups dry white wine
16 ounces irish cheddar cheese
1 tablespoon cornstarch
pinch of Ground Nutmeg

1. Heat a saucepan over medium heat and add the wine. You can also use Guinness here too if you'd like. Bring the mixture to a simmer. While it's starting to simmer, toss the grated cheese with the cornstarch until it's evenly dispersed. Reduce the heat to low and add the cheese in small handfuls, stirring after each addition. Continue to stir over low heat until all the cheese is melted. Stir in a pinch of nutmeg. Serve it immediately with the pretzels.