1. In a bowl combine warm water, yeast, and brown sugar and let foam 5 minutes

2. Stir in melted butter, flour, and salt and knead until smooth and elastic, about 5–6 minutes

3. Place dough in a greased bowl, cover, and let rise 1 hour or until doubled

4. Punch down dough and divide into ropes, then cut into 1-inch pieces

5. Bring 9 cups water to a boil, add baking soda, and boil pretzel pieces 20–30 seconds

6. Remove with a slotted spoon, place on parchment-lined tray, brush with butter or egg wash, and sprinkle with coarse salt

7. Bake at 425°F (218°C) for 12–14 minutes until deep golden brown

8. For the dip, melt butter in a saucepan over medium heat and whisk in flour for 1–2 minutes

9. Gradually whisk in milk and beer and cook until thickened, about 4–5 minutes

10. Lower heat and stir in cream cheese, cheddar, and mozzarella until melted and smooth

11. Season with mustard, garlic powder, onion powder, cayenne, salt, and pepper and serve warm

12. For crockpot method, transfer hot dip to a small crockpot set to warm and stir occasionally