Cover the bowl with a clean dish towel and allow the dough to rise for 1 hour or until it doubles in size. Using the bread hook attachment on your stand mixer, add in the flour and salt and stir with the hook attachment until completely combined and a smooth ball forms. Add the yeast to the top of the milk mixture and allow it to soften for 5 minutes. If the milk is too hot, the yeast will die too cold, and it won't rise as quickly, 110☏ is perfect. Pour into stand mixer bowl and set it aside to cool just a bit. Stir until the butter melts and the sugar has dissolved. Add the butter and sugar to the hot milk. Do not boil just heat the milk until it is hot all of the way through. Transfer pretzel to a wire rack, and let cool about 10 minutes before serving. Immediately bake pretzel at 500☏ until deep mahogany in color, 9 to 12 minutes, rotating pans half way through. Quickly brush top and sides of pretzel with egg wash, and sprinkle with flaky sea salt. Pretzel will look a little wrinkly, thats ok. Reshape pretzel on the baking sheet as needed. Wearing rubber gloves, lift the pretzel from alkaline water, allowing excess to drip off, and transfer to a parchment paper–lined baking sheet-pan. Pour alkaline water over pretzel, Cook 20 seconds, flip pretzel to allow the other half contact with the alkaline water for another 20 seconds. Reduce heat to low, and maintain a very gentle simmer for 4 mins. Bring mixture to a gentle simmer over high, stirring gently to dissolve baking soda. Place baking soda in a large stainless steel saucepan, and add 6 cups water. Stir together egg and milk set egg wash aside. Let covered pretzel rise in a warm place until puffy and increased in size by half, 30 to 45 minutes. Gently transfer shaped pretzel to prepared baking sheet, cover lightly with plastic wrap or clean dish towel Allowing for a 1' inch overhang on each side, press ends into bottom of U at 4 o’clock and 8 o’clock. Holding ends and maintaining twist, fold ends toward bottom of U. Cross ends again, passing ends to opposite hands, creating a twist in the dough. Holding one end in each hand, lift and cross ends over each other about 12 inches down from ends. Shape 60-inch dough rope into a U shape, positioning ends of the U pointing away from you. Line a large baking sheet with parchment paper. Continue rolling until dough rope is evenly rolled out and begins to shrink back toward middle. 
If you need more friction, moisten work surface with a few drops of water, dispersing it evenly with your hands. Shape a rope by rolling it against the work surface with your palms, applying mild pressure and working from the center outward.Turn dough out onto an un floured work surface, and firmly press down to deflate.Cover with plastic wrap, and let dough rise in refrigerator until almost doubled in size, at least 8 hours or up to 24 hours. Transfer dough to a large bowl greased with cooking spray turn to coat. Increase mixer speed to medium-high, and beat until dough is smooth and elastic, 5 to 7 minutes.
If dough is too dry, add water, 1 teaspoon at a time, and beat until smooth. If dough is sticky, add flour, 2 tablespoons at a time, and beat until dough is smooth. Dough should be quite firm and may be slightly tacky but not sticky. Beat on medium-low speed until dough comes together and forms a smooth ball, about 1 minute. Attach bowl and dough hook to stand mixer.Add flour, beer, butter, and kosher salt using a wooden spoon or rubber spatula, stir until a shaggy dough forms. Let mixture stand until yeast is foamy, 5 to 7 minutes. Place 3/4 cup warm water in bowl of a stand mixer sprinkle with yeast.
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