Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
Spoon small dollops of cheese onto parchment paper or Chocolate molds. Freeze solid.
Dissolve active dry yeast and 1 tsp. of white sugar into 1 1/4 cup warm water. Let sit for about 10 minutes, until creamy.
In a large bowl, mix together flour, sugar, and salt. Make a well in the center and add oil and yeast mixture. Mix together to form a dough, adding a small amount of water if dry. Knead for about 7-8 minutes. Lightly oil large bowl and turn the dough inside the bowl to coat with the oil. Cover and let rise until doubled, about an hour.
Preheat oven to 450 degrees F (230 degrees C). Dissolve baking soda in hot water in a casserole dish (or large bowl).
When risen, place dough on a lightly floured surface and divide into 12 pieces. Roll each piece into a long rope the cut rope into 1 inch pieces.
Roll each 1 inch piece into a ball. Make indention with finger and insert cheese bit into indention. Seal up the ball around the cheese.
Dip each stuffed pretzel into the baking soda solution and then place on a greased baking sheet. Sprinkle with kosher salt or cinnamon/sugar.
Bake in a preheated oven for about 7-8 minutes, or until browned.