- In a stand mixer fitted with the dough hook, or in a large bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the warm water. Mix until a soft ball forms. Knead the dough for 5 minutes with the dough hook or with your hands on a floured work surface until smooth.
- Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth or plastic wrap and let rise in a warm, humid spot for 1 hour, until doubled in volume. At this stage, you can refrigerate the dough for 24 hours. In this case, let the dough sit at room temperature for 30 minutes before forming into pretzels.
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat.
- On a work surface, form the dough into a large log and separate into 2 pieces of equal size. Roll each log into a long rope about 4 feet (1.2 metres) long. Form one pretzel at a time by crossing over the two ends of the rope to overlap by 4 inches (10 cm). Make a second twist at the same point, then pull the two ends down to meet the curve at the bottom. Lightly moisten each junction of dough with water and pinch to seal well. Let rest for 15 minutes.
- Meanwhile, in a large pot, bring the cold water to a boil. Add the baking soda.
- Over medium heat, poach one pretzel at a time in the water for 30 seconds. Using two slotted spoons, remove the pretzel and transfer to the baking sheet. Sprinkle with the pickling salt.
- Bake for 15 to 18 minutes or until nicely golden. Let cool on a wire rack for 10 minutes.
Honey Mustard Sauce
- In a bowl, combine all of the ingredients. Add a bit of water if the sauce is too thick. Serve the pretzels with the sauce.