Soft Puffy Pretzel Sticks - cooking recipe

Ingredients

1/2 cup light brown sugar
water
2 (1/4 ounce) packages active dry yeast
1/4 cup vegetable oil
5 3/4 cups flour
1/4 - 1/2 cup flour, for kneading
3/4 cup baking soda
1 large egg, beaten with
1 tablespoon water
coarse salt or flaky salt, for sprinkling

Preparation

In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved.
Sprinkle the yeast over the water and let stand until foamy, about 5 minutes.
Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups flour; dough will be slightly sticky.
Transfer dough to a floured surface and knead until silky, about 3 minutes. If the dough is very sticky, knead in up to 1/4 cup more flour.
Transfer dough to a large oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes.
Heat oven to 450*F. Line 3 large cookie sheets with parchment paper; butter the paper.
Punch dough down and turn out onto a floured surface.
Knead dough lightly, flatten it out, and cut into 24 pieces.
Roll each piece into a 9\" stick about 1/2\" thick.
Transfer sticks to the cookie sheets, spacing them 2\" apart. Let stand, uncovered, until puffed, about 25 minutes.
In a large, deep skillet, stir the baking soda into 2 qts. water and bring to a simmer over high heat. Reduce heat to medium.
Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time into the simmering water for 30 seconds, turning once.
Add about 1 cup of hot water to the soda mixture before cooking each batch of pretzels.
Drain pretzels on paper towels, then return them to the cookie sheets.
Brush pretzels with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm.
The baked pretzels can be stored overnight in an airtight plastic storage bag. Reheat before serving.