1. – In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

2. – Add the flour and salt to the yeast mixture and stir until a shaggy dough forms. Knead the dough for 5-7 minutes until smooth and elastic.

3. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

4. – Preheat the oven to 450°F. Line a baking sheet with parchment paper.

5. – Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and tie into a knot.

6. – Bring a large pot of water to a boil. Working in batches, boil the pretzel knots for 30 seconds per side. Transfer to the prepared baking sheet.

7. – Brush the boiled pretzel knots with the melted butter. Bake for 12-15 minutes until golden brown.

8. – While the pretzels are baking, make the beer cheese dip. In a small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute.

9. – Slowly pour in the beer, whisking constantly. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.

10. – Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Season with paprika, garlic powder, salt, and pepper.

11. – Serve the warm sourdough pretzel knots with the creamy beer cheese dip.