Add the flour, sugar and salt to the bowl of a stand mixer and whisk. Add the yeast, olive oil and beer and continue whisking until combined. Place the bowl into your stand mixer, fitted with a dough hook, and knead for at least 5 minutes on low-medium speed. The dough should be smooth and elastic.

Cover the bowl with a towel and let the dough rise until doubled in size, around 2 hours. Tip the dough out onto a floured surface and lightly knead with your hands to release any gas bubbles. Divide the dough into 12 equal pieces. Roll each piece into a long, thin log, about 1 inch in diameter.

Shape the pretzels: Set down the log in a U shape. Cross the arms about midway thru, twisting them around each other one time. Pull each end straight down to the bottom edges of the U and press to stick.

Lightly grease a parchment lined baking sheet and place the pretzels onto it. Cover them with a clean towel and let proof for another 30 minutes. 

In a large pot, bring 1 quart of water with the lye to a boil. Turn off the heat and allow the boiling water to set. Using a large spoon or ladle, dip each pretzel or bread roll into the water, drain it well and place back onto the baking parchment.

Sprinkle with ½ teaspoon coarse salt per pretzel. Repeat with the remaining breads and bake immediately at 400F for about 15 minutes, or until the dough is shiny and dark brown.