Start a dutch oven of water on the stove so it can come to a boil while you are working with the dough. Leave a few inches of clearance from the top.

Warm beer (or water) in microwave to about 110 degrees. Do not overheat or it will kill the yeast. It should feel tepid/warm to the touch. Add honey and mix thoroughly.

Mix the flour and salt in a bowl.

Add the ingredients to your bread machine in the order recommended by your manufacturer. Mine is liquid, then dry ingredients and then yeast sprinkled on top.

Set to the dough cycle. Let it go through the first and second knead but stop it and pull the dough out before the final rise.

Have the extra flour ready on the counter. Flour your hands and the dough disc as required so it doesn't stick to your hands and you can work with it. Remove dough from the machine after the second knead. Divide the dough in half, then quarters. Then halve the quarters so you end up with 8 equal dough portions.

Roll each portion between your hands or on the counter until you get a 12 inch rope.

Wind the rope around each sausage and pinch the end to seal it to the wrapped dough. Set them on the parchment paper on the baking sheet.

Add one wrapped sausage at a time to the boiling water. Only add 2-3 at a time so they are not crowded. Allow them to boil about 1 minute. (They will start to float to the top.)

Remove them with a slotted spoon and position back on the parchment paper.

Beat the egg lightly with a fork. Brush egg wash over the top of the pretzel dough. Sprinkle with a pinch of coarse salt and a pinch of caraway seeds.

Bake about 13 minutes till dough is puffy and golden brown. Check after 10 minutes. If dough is getting too dark cover loosely with a sheet of foil.

Remove and serve with mustard.