Add the flour, sugar and yeast to a stand mixer. Mix until just combined. Heat the beer to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
Add the salt and 1 tablespoon softened butter, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
Add the dough to a lightly floured surface, cut into 8 equal sized portions.
Roll each portion into an 8-inch log, shape into a pretzel, add to a baking sheet.
Preheat the oven to 450°F.
Add the water to a large pot, bring to a boil. Stir in the baking soda.
A few at a time carefully add the pretzels to the boiling water for 30 seconds, place back onto the baking sheet.
Brush with melted butter, sprinkle with salt.
Bake for 10-12 minutes or until dark golden brown.