Pretzel Sticks

1/4 c. brown sugar
1 c. water
1 envelope active dry yeast
2 T. vegetable oil
3 c. all purpose flour
3/4 c. baking soda
1 egg beaten with 1 T. water
kosher salt

In large bowl of stand mixer, fitted with dough hook, dissolve sugar into 1 c. warm water (110*), sprinkle with the yeast and let stand about 5 minutes, until foamy.

Stir in the oil and 1 1/2 cups of the flour.  Gradually add another cup of flour until incorporated into the dough.  Add remaining half cup of flour, as needed, if dough is too sticky.  Knead on medium speed for about 3 minutes, until dough is silky.

Place into an oil lined bowl, cover with plastic wrap and let rest until doubled in size, about 45 minutes.

Punch down the dough and place onto a floured counter.  Knead lightly and flatten the dough.  Cut into 12 equal pieces.  Roll each piece into a 9" roll about 1/2" thick and place half an inch apart onto a baking sheet lined with parchment or a silicone mat.  Set aside for half an hour until puffy.

Fill a 3 qt. skillet with 2 qts. of water and the baking soda.  Bring to a simmer over high heat.  Reduce heat to med high and parboil the pretzel sticks in batches for about 30 seconds, flipping once.  Remove to paper towel to drain.  Return the drained sticks to the baking sheet and brush with the egg wash.  Sprinkle with desired amount of salt and bake in a preheated 450* oven for 10-13 minutes, until richly brown.  Serve warm or at room temperature.