Preheat oven to 425F and line a baking sheet with parchment paper. Spray the baking sheet with parchment paper as well.

Bring a large pot of water to a boil, about 6 cups.

While water is coming to a boil, roll each biscuit into a rope and cut into four even pieces. Once water is boiling, add baking soda, then add pretzel dough pieces and cook for 20 seconds. I do this is in two batches to be sure that they aren't overcooking. Use a slotted spoon to remove them and place on a very large plate or another baking sheet lined with paper towels.

Add pretzel pieces to parchment lined sheet, spreading out about 1 inch to give enough room. Whisk one egg and then brush each piece with egg wash. Sprinkle salt on top.

Bake for 15-18 minutes or until golden brown. While baking, make beer cheese.

In a saucepan, heat butter over medium-high heat. Once melted, whisk in flour, then whisk in milk. Add beer and bring to simmer.

Once simmering, lower heat and add in cheddar, gouda, dijon mustard, worcestershire, salt, pepper, smoked paprika, and garlic powder. Whisk until all melted and combined. Let cook for over heat for a few minutes until smooth.

Add pretzel nuggets to a plate and pour beer cheese into a serving dish. Enjoy!