In the bowl of your electric stand mixer fitted with a dough hook, combine the water, honey and yeast and let sit for 5 to 10 minutes until foamy.

Add in the flour, salt, and butter, then mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 12 pieces. Roll each piece of dough into a rope using your hands, you want the rope to be about 1 inch in thickness. Use a sharp knife to then cut 1 inch pieces from the rope, creating little dough nuggets.

Place the dough nuggeest on the baking sheet. Cover with a towel and let rise in a warm place for about 30 minutes.

Preheat the oven to 425 degrees F.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to a simmer. Put the pretzel nuggets into the water - I like to use a slotted spoon for this.. Boil for 30 seconds then carefully turn the nuggers over in the liquid. Repeat for another 30 seconds then remove with a slotted spoon to the prepared sheet pans. Repeat with all the dough.

With a pastry brush, brush each piece of pretzel with the lightly beaten egg, making sure to coat all sides completely. Then sprinkle the everything seasoning all over the nuggets, coating them all over - or using as much or as little as you’d like!

Heat the butter in a small saucepan over medium heat. Once sizzling, whisk in the flour and stir for 1 to 2 minutes until golden and fragrant and bubbly to create a roux. Stir in the beer, whisking well to combine.

Reduce the heat to low and add the cheese in small handfuls, stirring until totally melted and smooth. Whisk in the chipotle peppers and adobo sauce. Serve immediately with the pretzels.