Pour beer into small saucepan and heat until about 110°-115° then remove from heat. Stir in yeast until dissolved and let sit for about 10 minutes until bubbly.
In stand mixer bowl, combine butter, sugar, 1 1/2 teaspoons salt, yeast mixture about about 3 cups of flour.
Using dough hook, beat on medium smooth until smooth and combined. Add flour, 1/2 cup at a time until it forms a soft dough that is still slightly sticky.
Pour dough onto a floured surface and knead with your hands until smooth and elastic, about 6-8 minutes. Then, place in a greased bowl, turning dough to full grease the ball.
Cover with plastic wrap or a kitchen towel and let rise until doubled, about 1 hour.
Preheat oven to 425°.
Punch dough down in bowl. Then, place on a lightly floured surface like your kitchen counter. Divide using a bench scraper until eight evenly sized and weighed balls.
Roll each one into a 24-in rope. Then, cut each rope into 10-12 pretzel bites.
In a Dutch oven or large pot, bring water and baking soda to a boil. Drop pretzel bites into boiling water, careful not to crowd them. Cook for about 30 seconds. Remove with a slotted spoon and drain well on paper towels.
Once all are done and full drained, place pretzel bites on greased or silpat lined baking sheets. In a small bowl, mix egg and water together. Then, brush each bite with egg mixture and top with coarse sea salt.
Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
Then, serve with queso or mustard or eat plain!