Preheat oven to 450 degrees F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

Pour warm beer into large bowl of a mixer. Sprinkle the yeast on top and then add the sugar. Stir together. Allow this to sit for 3-5 minutes until the yeast is foamy. Add the flour, start with 3 and 1/2 cups and reserve flour for later if needed. Add the salt. Mix with the dough attachment for about 3 minutes until the dough forms a ball.

Add the jalapeños and cheese. Mix again for another minute until combined.

Remove the dough from the mixer, should be slightly tacky but not sticky. Add more flour, 1 tablespoon at a time if needed to reach the tacky stage, the dough should not stick to your fingers when you pull them away. (I used exactly 3 and 1/2 and had the perfect consistency.)

Place the dough on an unfloured clean workspace. Form the dough into a ball and cut into four equal pieces. Roll each piece into a log shape and cut into three equal pieces. There will be 12 pieces of dough.

Roll each piece of dough into a rope shape about 18-24 inches long. Fold the rope in half and then twist. Pinch the ends together and fold back, lay the pretzel twists onto the prepared baking sheet.

Once all twists have been made, mix the hot water and baking soda together in a medium size bowl. Carefully dip 2-3 pretzel twists at a time and allow them to sit for about 30-45 seconds. Remove and lay back on baking sheet. Fix any twisting that may have come undone.

Once all twists have been dipped, prepare the egg wash by mixing the egg and cold water together in a small bowl. Brush the egg wash onto the tops of all the pretzels. Sprinkle with coarse salt.

Bake for about 8-10 minutes until golden brown on top. (I had to bake mine about 12 minutes to get them nice and golden)

Brush the pretzel twists with melted butter. Serve and enjoy!