Step 1: Prepare the Pretzel Dough

1. In the bowl of a stand mixer, combine the warm water, brown sugar, and yeast. Mix with the dough hook and let sit for 5 minutes until foamy.
2. Add the beer, melted butter, salt, and flour. Mix on low speed until combined, then increase to medium speed. Knead for 3-4 minutes until the dough is smooth and pulls away from the bowl.
3. Turn the dough out onto a flat surface and knead into a ball. Coat a large bowl with oil, place the dough inside, and turn to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.

Step 2: Make the Filling

1. In a medium bowl, mix the cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes (if using), and a pinch of salt.
2. Stir in the spinach and chopped artichokes until well combined.

Step 3: Shape and Fill the Pretzels

1. Preheat your oven to 425°F. Line two baking sheets with parchment paper.
2. Bring a large pot of water to a boil and add the baking soda.
3. Divide the dough into 8 equal portions. Roll each into a rectangle about 11×3 inches.
4. Spread 1 1/2 tablespoons of the spinach-artichoke mixture along the length of each rectangle. Starting with the long edge opposite the filling, roll the dough into a log, enclosing the filling. Pinch the seams to seal.
5. Gently roll each log into an even cylinder. To form the pretzels, take each log and shape it into a U. Cross the ends over each other, then twist once and press the ends down to form a pretzel shape.

Step 4: Boil and Bake the Pretzels

1. Boil each pretzel in the baking soda water for 30 seconds, one at a time. Use a slotted spoon to remove and place on the prepared baking sheets.
2. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
3. Bake for 15-18 minutes, or until golden brown and puffed.