In the bowl of a standing mixer with a dough hook attachment, combine flour, yeast, salt, and honey. Slowly add the water. Turn mixer to high and knead until dough forms a ball pulling away from the sides of the bowl. Transfer the dough onto a lightly floured surface and cut into 12 pieces. Roll gently to form a ball, and cover with a kitchen towel for five minutes. On an unfloured surface, roll each ball into a 12-inch rope, tapering slightly at both ends. To shape each pretzel, form the rope into a U shape. Twist the ends of the rope two times over each other, bringing the ends to the bottom of the U. Press the tips into the bottom and place onto a cookie sheet lined with a Silpat. Place cookie sheets, unwrapped, in fridge for at least one hour or overnight. Heat oven to 400 degrees Fahrenheit. Allow the water and baking soda to come to a boil. Place two pretzels at a time in water for 30 seconds. Removefrom water with a mesh frying skimmer and place on cooling rack. Sprinkle with salt. Once dough is cool enough to handle, place back on baking sheets and place in oven. Bake for 10-12 minutes, or until pretzels become dark golden.
Beer Cheese Dipping Sauce
Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a roux. Slowly add the milk to the roux mixture, constantly whisking. Add the next four ingredients, whisking until combined. Slowly add the cheddar to the hot mixture, whisking constantly, waiting until cheese is melted before adding more. Once thickened, remove from heat and add salt and pepper. Transfer to serving dish and serve immediately.