Soft Pretzel Sticks with Honey Mustard Dipping Sauce

01Method

1. 1

   Combine mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, whisking until smooth. Refrigerate until needed.

2. 2

   In a small bowl, combine yeast and brown sugar, then pour in the warm water and stir until the sugar dissolves. Allow to sit until the mixture becomes foamy, about 5 minutes.

3. 3

   In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add canola oil, then gradually incorporate the yeast mixture, mixing on medium speed until the dough is smooth and elastic, 4 to 5 minutes. If the dough remains very sticky, work in a little extra flour.

4. 4

   Form the dough into a ball and place it in a large lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in size, about 45 minutes.

5. 5

   Deflate the risen dough and turn it out onto a lightly floured surface. Press it into a rectangle and divide into 12 equal portions. Roll each portion into a stick roughly 7 inches in length. Arrange on a parchment-lined baking sheet and leave uncovered to rest for about 25 minutes.

6. 6

   Heat the oven to 450°F (230°C).

7. 7

   Fill a large deep pot with water and stir in the baking soda; bring to a boil, then lower the heat to medium. Working in batches, lower the pretzel sticks into the simmering water for 30 seconds total, turning them over at the 15-second mark. Transfer to paper towels to drain.

8. 8

   Return the sticks to the baking sheet, brush lightly with melted butter, and scatter coarse sea salt over the top.

9. 9

   Bake until deep golden brown, 7 to 10 minutes. Serve warm or at room temperature alongside the honey mustard dipping sauce.