> 5 cups water
> 1/3 cup baking soda
> 16 oz fresh or frozen pizza dough, room temperature
> 3 tbsp all-purpose flour
> 1 large egg, beaten
> 2 tsp coarse salt
> 8 oz extra-sharp Cheddar cheese
> 1 tbsp cornstarch
> 1/2 (12 oz) can evaporated milk
> 1/2 (12 oz) bottle brown or amber ale
> 2 tbsp Dijon mustard
Preheat oven to 450°F. Place the water in a large pot and stir in the baking soda. Heat to a boil on high. Line a large baking sheet with parchment.
Meanwhile, with lightly floured hands, roll pizza dough into 1-inch balls. Gently add the dough balls to the boiling water. Cook 1 min., stirring gently. With a slotted spoon, remove the dough balls, shaking off excess liquid, and place on lined baking sheet, spacing ½-inch apart.
Brush the dough balls with the egg. Sprinkle with the salt. Bake 12–15 min., until deep golden brown.
While pretzels bake, coarsely grate the Cheddar and, in a medium bowl, toss with the cornstarch until well coated. In a medium saucepan, whisk together the milk, beer, and mustard. Heat on medium-high until hot and slightly steaming but not boiling, stirring often. Whisk in the Cheddar by handfuls until melted and smooth. Season with salt and pepper to taste.
Serve cheese sauce with warm pretzel nuggets.