Mini Ranch Pretzels med Buffalosostsås

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1. 1
   Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
2. 2
   Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
3. 3
   Meanwhile, mix the ranch seasoning. Combine all ingredients in a bowl.
4. 4
   Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
5. 5
   Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
6. 6
   Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.
7. 7
   Meanwhile, make the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the milk, then add both cheeses, stirring until the sauce is smooth. Stir in the buffalo sauce and season with seasoned salt.
8. 8
   Serve the pretzels along with the warm cheese.