In a small bowl, dissolve yeast and 1 tsp. sugar in 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix into a dough. If the mixture is dry, add 1-2 tbsp. of water. Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450°F. Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside.
Turn risen dough out onto a floured surface and divide into 12 pieces. Roll each piece into a rope and twist into a pretzel shape. Then dip each pretzel in the baking soda-hot water and place on baking sheets. Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes. Serve with Honey Peppercorn Beer Mustard sauce for dipping.
1/2 cup baking soda
5 cup flour, all-purpose
1 tbsp oil, vegetable
1 1/2 tsp salt
salt, kosher , for topping
1/2 cup sugar
1 tsp sugar
4 cup water, hot
1 1/4 water, warm, 110 F
4 tsp yeast, dry , active
Honey Peppercorn Beer Mustard
Place all ingredients in a mixing bowl and combine.
Transfer to a container. Label, date and refrigerate