Meanwhile, in the bowl of a stand mixer add 4 cups of flour and salt. Measure out Guinness and melt butter.

When yeast has proofed, slowly add to dry ingredients with mixer on low, followed by Guinness and butter. Add additional flour as needed until dough is no longer stick and is manageable.

Shape dough into a smooth ball, transfer to a large greased bowl. Flip dough once to coat completely with oil. Cover and allow to rise in a warm location for one hour or until doubled in size.

Divide dough into 8 equal portions, weighing if possible. My sections were each roughly 4.25oz each. Grease your hands lightly with oil, shape dough into a 24" rope. Form a 'U' shape crossing the ends over each other and twisting once, then bringing the ends down to the bottom of what was the 'U' to complete the pretzel shape. Place on prepared baking sheet. Repeat with remaining balls of dough.

Carefully place shaped pretzels in boiling water, one at a time, for 30 seconds. Use a spatula to remove the pretzels from the water, placing back on parchment lined baking sheets. Brush each boiled pretzel well with egg wash and immediately sprinkle with coarse sea salt.