Soft pretzel sticks

Growing up we always called these "hot pretzels", I've been told that no one else says that. Just like no one else calls nachos "chips and cheese". Whatever, soft (hot) pretzels are delicious and relatively easy, although they do require a few steps and a bit of time. These are delicious served with cheese sauce or this mustard (or this mustard!).

Ingredients:

3 tablespoons butter, melted
1 1/2 cup warm water
2 1/4 teaspoons yeast
2 tablespoons brown sugar
2 teaspoons salt
4 1/2 cups flour
10 cups water
1/2 cup baking soda
coarse salt for sprinkling on top

Directions:

Combine butter, water, yeast, and sugar together in the bowl of a stand mixture. Stir things together and allow it to sit until it becomes nice and bubbly and the yeast has dissolved into the water. Then add salt and flour and mix with a dough hook for 3-5 minutes on medium-low until the dough is smooth, elastic, and forms a ball that pulls away from the side of the bowl. Knead it for a few times by hand and then place back in your bowl. Cover with a towel and allow it to rise for 1 - 1.5 hours until it doubles in size. After it has risen, preheat oven to 425 and bring 10 cups water and baking soda to a boil in a large pot. Cut dough in six pieces and roll each into a log with your hands that is about 1/2 an inch thick. Cut into sticks that are about 3-4 inches in length (or however big you want them, but just remember that they will puff up). Roll out all the dough, then drop four pieces at a time into the boiling water. Boil for 30 seconds, then place on a cookie sheet lined with foil and sprayed with non-stick spray. Sprinkle the boiled dough with coarse salt and repeat with dough until your cookie sheet is full. Bake for 13-16 minutes, or until nicely browned. Cool pretzels on a cooling rack and continue with the rest of your dough.