Cheese-stuffed soft pretzels with beer cheese dip

In the stand mixer bowl put the flour, instant yeast, sugar, warm water and a little melted butter; mix with the dough hook and sprinkle in the salt once it comes together.

Knead on medium speed five or six minutes, maybe a couple longer, to a smooth dough.

Turn out on a lightly floured surface, put in an oiled bowl, oil both sides, cover and leave to double in size.

Dust the surface, knead briefly, and cut into eight roughly equal pieces; roll each into a rough ball.

Set the balls close together, cover with the bowl and rest about 10 minutes.

Preheat the oven to 450; bring a shallow pot of water and baking soda to a boil; grate the cheese and freeze it 10 to 15 minutes so it is semi-frozen.

Roll each ball into a rope about 14 inches long without much flour, then flatten it slightly by hand.

Lay gouda and mozzarella down the middle without overfilling, roll up like a cinnamon roll seam side under, leaving the tail free, and seal.

Form a U, twist and pinch the bottom; set on parchment-lined baking sheets and rest about 10 minutes.

At a rolling boil, cook two or three at a time for 45 seconds, keeping the tops submerged as they float; lift out with a slotted spoon, tap and slide onto a towel to absorb excess water, and return to the baking sheet.

Brush with egg wash and sprinkle with coarse kosher salt.

Bake at 450F on the middle and top racks about 15 minutes, swapping the trays after about 7 minutes.

For the dip, melt butter in a saucepan, add the flour and cook the roux until no raw bits of butter or flour remain and it bubbles.

Add the milk and the lager and cook over moderate heat until thick.

Season with Worcestershire, grainy mustard, a pinch of salt and black pepper.

Turn off the heat and stir in the Swiss and sharp cheddar, letting the residual heat melt it so it stays smooth and does not go grainy; pour into a small crock to serve with the hot pretzels.