Preheat oven to 350°F (175°C). Arrange pretzel bites on a baking sheet. Brush with 2 tablespoons melted butter and sprinkle with 1 teaspoon coarse sea salt. Bake for 6–8 minutes until warmed through and slightly crisp on the edges. Remove from oven and transfer to a serving platter; keep warm.

Cheese Dip

Make roux

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Sprinkle 1 tablespoon all-purpose flour over the butter and whisk constantly for 1 minute to cook the flour, forming a light roux.

Add liquid

Slowly whisk in 1 cup beer or low-sodium chicken broth until smooth and slightly thickened, about 2–3 minutes. Reduce heat to low–medium to keep the mixture at a gentle simmer (not boiling).

Incorporate cheeses and seasonings

Cut 4 oz softened cream cheese into cubes and add to the pan, stirring until fully melted and incorporated. Gradually add 2 cups shredded sharp cheddar, about 1/2 cup at a time, stirring until smooth before adding more to prevent clumping. Stir in 1 tablespoon yellow mustard, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon hot sauce if using. Continue to stir over low heat until the dip is silky and coats the back of a spoon, about 3–5 minutes. Taste and adjust seasoning if necessary.

Finish and serve

Keep the dip on the lowest heat setting or transfer to a small slow cooker/warm dip bowl to maintain temperature. If it gets too thick, stir in up to 2 tablespoons more beer or broth to reach desired consistency. Sprinkle 2 tablespoons chopped chives over the top. Serve immediately with the warm pretzel bites for dipping.