Line large cookie sheets with cooking parchment paper.

In large bowl, mix 3¾ cups of the flour, the sugar, table salt and yeast.

Add warm water and butter; beat with electric mixer on medium speed 3 minutes, scraping bowl frequently and adding additional flour, ¼ cup at a time, until dough is soft and leaves side of bowl.

Divide dough into 4 equal portions.

On lightly floured surface, roll each portion into 12×4-inch rectangle.

On one long side of each rectangle, sprinkle 2 tablespoons Cheddar cheese, 2 teaspoons crumbled bacon and 1½ teaspoons chiles.

Starting at one long side, roll up dough; firmly pinch edges to seal.

Cut each roll into 12 (1-inch) pieces; pinch cut edges to seal.

Place on cookie sheets.

Cover with plastic wrap; let stand 30 minutes.

Heat oven to 425°F.

Reserve ¾ cup of the beer for dip.

In 3-quart saucepan, heat remaining beer and the baking soda to boiling; reduce heat to low.

Gently place 4 to 5 dough pieces in beer; cook about 20 seconds, turning once.

Remove with slotted spoon; return to cookie sheets.

Repeat with remaining dough pieces.

Brush with egg; sprinkle with coarse salt.

Bake 8 to 10 minutes or until golden brown.

Meanwhile, in 2-quart saucepan, cook cream cheese and reserved beer over medium heat 6 to 7 minutes, stirring frequently, until cheese is melted.

Stir in Cheddar cheese, a little at a time; cook about 4 minutes, stirring frequently, until all cheese is melted and sauce is smooth.

Serve warm pretzel nuggets with warm dip.