Remove the pizza crust from the tube and unroll it on a flat surface. Use a pizza cutter to cut the dough into about 40 pieces, aim for the size that would wrap around one of the mini hot dogs.

Wrap each piece of dough around each mini hot dog overlapping slightly.

Put the water in a pot on the stove over high heat. Bring to a boil and add the baking soda.

Drop a few of the mini pretzel dogs into the water for 10 to 14 seconds and remove with a slotted spoon. Repeat with the remaining pretzel dogs.

Note: If a few become unwrapped, just wrap them again after the water bath.

Place the pretzel dogs on a baking sheet, brush with the beaten egg, and sprinkle kosher salt over top. Place in a 425 degree oven on the middle rack for 12 to 14 minutes or until golden brown.

While the pretzel dogs are baking, set a saucepan over medium heat and add the beer, heavy cream, Worcestershire sauce, and yellow mustard. Bring to a boil and reduce the heat to simmer 4 to 5 minutes stirring a few times.

Add the cheese to the sauce pan and stir until melted. Serve the mini pretzel dogs with the beer cheese for dipping.

Note: The beer cheese will thicken more as it comes to room temperature.