Wisconsin Beer Cheese Soup with Pretzel Croutons

First, make the pretzel croutons: In a large bowl, dissolve yeast, sugar, and salt in warm water. Let stand for 5 minutes until foamy.

Add flour and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

In a large pot, bring 8 cups of water to a boil. Add baking soda.

Punch down dough and divide into small, bite-sized pieces. Drop the dough pieces into the boiling water, a few at a time, for 30 seconds each. Remove with a slotted spoon and place on the prepared baking sheet.

Whisk egg with 1 tablespoon of water and brush over the pretzel bites. Sprinkle with coarse salt.

Bake for 12-15 minutes, or until golden brown. Let cool slightly.

Now, make the soup: In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

Whisk in flour and cook for 1 minute, stirring constantly.

Gradually whisk in chicken broth and beer until smooth. Bring to a simmer.

Reduce heat to low and stir in milk, Worcestershire sauce, dry mustard, salt, and pepper.

Gradually add shredded cheddar cheese, stirring until melted and smooth.

Serve hot, topped with pretzel croutons.