Stir together the warm water and the sugar, and then stir in the yeast. Let sit until the yeast blooms, 3 to 5 minutes.

Add the flour to the bowl of an electric mixer fitted with a dough hook attachment.

With the mixer on low, pour in the yeast and then the beer.

Continue to mix until combined, about 1 minute.

Scrape the sides of the bowl as needed.

Mix in the melted butter and then add the parsley, dill, chives and salt.

Let the mixer knead the dough as it becomes a smooth ball in the center of the bowl, about 3 minutes.

Transfer the dough to a floured surface and knead by hand until smooth and elastic, 3 to 5 more minutes.

Roll into a ball.

Coat a large bowl with olive oil.

Place the dough in the bowl and cover with a clean dishtowel.

Let rise in a draft free place until doubled in size, about 1 hour.

Bring 3 quarts of water and the baking soda to boil in a large soup pot.

Punch down the dough and roll back into a ball.

Cut into 8 equal pieces.

Roll each piece into a thin cord, 22 to 24 inches long.

To make each pretzel, form the cord into a U shape.

Bring both ends to touch and twist them together once or twice.

Fold the ends back down to the base of the U shape and press them into the bottom of the pretzel.

Pre heat the oven to 425 degrees.

Cover two large baking sheets with parchment paper or a silicone baking mat. If using parchment, brush lightly with olive oil

Working one or two at a time, drop the pretzels into the boiling water.

Boil until they float, 60 to 90 seconds.

Remove with a slotted spoon and place on the prepared baking sheet, about 4 pretzels on each sheet to allow for spreading when they bake.

Stir together the egg and water in a small bowl. Brush each pretzel with the egg wash and sprinkle with Parmesan.

Bake for 10 to 12 minutes, until golden brown and baked through the center.

Serve warm or at room temperature.

These are best eaten the same day, but they will stay fresh in an airtight container up to 24 hours.