Dissolve yeast and sugar in warm beer in a large mixing bowl.
Add flour, and mix until blended.
Turn dough out onto a lightly floured surface.
Knead 8 to 10 minutes until dough is smooth and elastic.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Using kitchen shears dipped in flour cut dough into 24 pieces; roll each into a ball.
With floured hands, roll each ball between hands to form a rope 14 inches long.
Twist each into a pretzel shape, placing on greased foil-lined baking sheets, about 1 1/2 inches apart.
Brush each pretzel with egg; sprinkle with kosher salt.
Bake at 475Â° for 12 to 15 minutes or until golden brown.
Remove pretzels to a wire rack.
Note: Rock or table salt may be substituted for kosher salt.