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In a small bowl dissolve yeast and sugar in ¾ cup warm water. Let stand until foamy, about 5 minutes.
In a large bowl combine both flours and 1 teaspoon salt. Make a well in the center and add honey, oil, and yeast mixture. Stir with a wooden spoon until dough starts to come together. Transfer dough to a lightly floured surface and knead until smooth, about 7 to 8 minutes.
Lightly coat a large bowl with nonstick cooking spray. Transfer dough to prepared bowl. Turn dough to coat. Cover and let stand until doubled in size, about 1 hour.
Preheat oven to 400°F. In a medium bowl combine 2 cups hot water and baking soda. Divide dough into 16 pieces. Roll each piece into a ball and dip into the baking soda-water mixture. Arrange dough balls around edge of a 12-inch cast iron skillet, leaving the center open. Score the top of each dough ball with an "x". Sprinkle balls with pretzel salt.
In a medium bowl beat cream cheese with an electric mixer on medium to high speed 30 seconds or until smooth. Beat in beer until combined (it's okay if the mixture is not smooth). Stir in cheddar cheese, mozzarella cheese, garlic powder, and ¼ teaspoon salt. Spoon cheese mixture into the center of the skillet. Bake 20 minutes or until pretzels are browned and cheese is melted. Serve immediately.