Pretzels with beer cheese

Pretzels:
1½ c. lukewarm water (110 -115° F)
1 Tbs. sugar
2 tsp. fine sea salt
2 tsp.active dry yeast
4-4½ c. all-purpose flour
2 Tbs. butter, melted
⅔ c. baking soda
1 egg yolk beaten w/ 1 Tbs. water

Coarse sea salt or kosher salt

Spicy Beer Cheese Sauce:
1 bottle (12 oz.) beer
2 c. (8 oz.) shredded Sharp Cheddar Cheese
1 Tbs. all-purpose flour
8 oz. cream cheese, at room temperature
1 clove garlic, minced
1 jalapeño, minced (& seeded, if you wish)
salt
black pepper