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1
Dissolve the yeast in the water in a large mixing bowl that will later be the bowl for the mixing machine.
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2
Add enough bread flour to create a pancake batter consistency.
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3
Lightly cover with plastic and store at room temperature for 4 to 24 hours.
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4
For the dough:
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5
In the bowl of an electric mixer that is fitted with a dough hook, dissolve the yeast in the water.
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6
Add the sponge from above.
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7
Add sugar, vegetable oil and salt.
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8
Start the mixer and add flour, 2 cups at a time, until the mixture forms a dough ball that doesn't stick to the sides of the bowl and starts to climb up the dough hook.
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9
Transfer to a lightly floured table and knead for 10 minutes by hand.
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10
Cover and let the dough rest and proof to twice the size, about 45 minutes.
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11
Push the dough back down, and form pretzel sticks by rolling the dough thin with your hands.
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12
Twist into pretzel shapes.
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13
Line the finished pretzels on a baking sheet so they do not touch or stick together.
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14
Allow them to proof at room temperature for 20 minutes.
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15
Preheat the oven to 375 degrees F.
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16
For the poaching liquid:
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17
Bring the water to a medium boil.
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18
Add the salt and baking soda.
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19
Poach the pretzels for 30 seconds on each side and transfer to a baking dish lined with cornmeal.
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20
Brush with the egg wash and season with desired ingredients (sesame seeds, salt, cracked pepper).
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21
Bake until lightly browned.
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22
Allow to cool completely before serving.
