In a large mixing bowl, combine butter, sugar, and salt, then stir to combine. Warm beer in a small sauce pan to 115˚F. Remove from heat and stir in yeast, then add to the butter mixture and stir. Beat in flour a cup at a time until a soft dough forms. Kneed on a floured surface for about 10 minutes, adding additional flour as needed. Let rise in a greased bowl for 1 hour or until doubled in size. Preheat the oven to 425˚F. Punch down the dough and divide into 8 pieces. Roll each into 20-24-inch ropes. Shape each into a pretzel by taking the ends of the dough rope to form a semicircle. On the open side, cross the ends, then bring the twist toward you and fold down. Press the ends slightly secure.

In a large pan or Dutch oven, combine water and baking soda. Bring to a boil, then drop the formed pretzels (1 or 2 at a time) into the water and cook for 30-40 seconds. Remove with a flat slotted spoon and drain on baking racks. Combine egg and 2 tablespoons water, then brush onto the tops of the pretzels. Sprinkle with coarse salt and/or other toppings, and place 1-2 inches apart on a baking sheet and bake for 10-12 minutes. Serve warm with spreadable cheese or honey mustard dipping sauce. Enjoy with your favorite ale or lager.