German Soft Pretzel Sticks
""I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing...."
INGREDIENTS
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1/2 cup light brown sugar
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Water
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2 envelopes active dry yeast
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1/4 cup vegetable oil
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5 3/4 cups all-purpose flour, plus more for kneading
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3/4 cup baking soda
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1 large egg beaten with 1 tablespoon of water
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Flaky salt, such as Maldon
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Yellow mustard, for serving
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