• Combine warm water, yeast, oil, honey, and salt in the bowl of a stand mixer, whisking until well combined. Attach the dough hook, turn the mixer on medium-low, and gradually add one cup of flour at a time, scraping down the sides of the bowl as needed. The dough should be a thick, cohesive ball and bounce back when touched.
• If the dough feels too sticky, sprinkle in 1 tablespoon flour as needed. Continue kneading the dough in the stand mixer on low for an additional 5 minutes. Alternatively, transfer the dough to a lightly floured work surface and knead by hand. It should only be slightly tacky. After kneading, shape the dough into a ball, return it to the bowl, and cover with a kitchen towel. Allow it to rise for 10-15 minutes.
• While the dough rises, preheat the oven to 400°F and prepare two baking sheets with parchment paper. Carefully add baking soda to a large pot of water and bring it to a simmer. The baking soda may foam up, so carefully watch that it doesn’t overflow.
• Transfer the risen dough to a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long rope by gently stretching and slapping it on the work surface until it reaches the desired length, about 22 inches long.
• Form each rope into a pretzel shape by creating a circle and crossing the two ends over each other, twisting them once, and bringing them back towards you to press into a pretzel shape. Lift from the top of the pretzel and place them onto the parchment-lined baking sheets. Repeat with the remaining dough.
• Boil the pretzels in batches of 4 at a time in the baking soda water for no more than 30 seconds. Use a slotted spatula to carefully transfer them back to the parchment paper. Sprinkle coarse salt over each pretzel.
• Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool slightly before serving and enjoy warm.

Mustard Sauce

• Whisk together mustard, honey, yogurt, and hot sauce. Serve immediately or refrigerate until ready to use.