German Soft Pretzels with Beer Cheese

My sister, Becky, isn't a big fan of German food, except for the Pretzels and Beer Cheese. The pretzels are a Nanny Munchinger recipe, and the beer cheese is a recipe I worked out. We used to make these pretzels with my mom when we were younger, it was so fun shaping them how ever we wanted.
Enjoy these with a nice, cold German beer!

German Soft Prezels with Beer Cheese

Pretzels:

1 cup warm water

1 packet yeast

1 tbsp. sugar

1 tbsp. salt

3 cups flour

1 tbsp. vegetable oil

1 egg, beaten

Kosher salt for topping

Add yeast, water, and sugar to a bowl, let the yeast bloom for 10 minutes.

Add the salt, four, oil, and water/yeast/sugar mix to a mixer with a dough hook, turn on medium and run for 3 minutes, until dough is elastic and smooth. If it's too sticky, add a bit more flour.

Cover with a damp towel and let it rise for an hour.

Punch down, and divide into 10 balls on a silicone mat, cover them with the towel, and let them rise for another hour.

Turn oven to 450 degrees. Roll out the prezels and shape them, lay on a parchment lined baking sheet. Brush the egg mixture on the pretzels and sprinkle with salt.

Bake for 12 minutes until brown.

Beer Cheese:

1 cup beer

2 cups cheddar cheese

1 tsp. cornstarch

1/2 tsp. dry mustard

Toss cheese, cornstarch, and mustard in a bowl.

Heat a saucepan with the beer over medium-high. Bring it to a boil, turn heat off.

Add in the cheese mixture, and stir until combined.

(To all who speak German, I hope this isn't too bad! Please email me corrections!)
Meine Schwester liebt Brezeln und Bierkäse. Das Brezeln Rezept ist meiner Großmutter, und der Bierkäse ist mein. Ich liebe Bier mit mein Brezeln und Bierkase.