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1
Combine 1 1/2 cups lukewarm water (110 to 115 degrees), yeast and honey in a large bowl; stir to combine.
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2
Add the rye flour, 2 3/4 cups all-purpose flour and kosher salt; stir again.
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3
Dump the dough onto a lightly floured surface.
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4
Knead for 12 to 15 minutes, adding up to 1/4 cup all-purpose flour if needed, until the dough is soft and smooth but not sticky.
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5
(Tip: to prevent dough from sticking to hands, rub a small amount of melted butter or vegetable oil on them.)
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6
Lightly brush a large bowl with some of the melted butter.
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7
Shape the dough into a ball, seam side down, and transfer to the bowl; brush the surface of the dough with melted butter, cover with plastic wrap or a towel and let rise in a warm spot for up to 90 minutes, or until doubled in size.
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8
Lightly brush two parchment-lined baking sheets with butter.
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9
Punch down the dough and place on a lightly floured surface.
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10
Cut into 12 pieces.
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11
With your hands, roll one piece into a snake with thinly tapered ends, about 16 inches long.
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12
(Cover remaining pieces with plastic wrap while working.)
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13
Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of the roll, making a pretzel shape.
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14
Repeat with remaining dough.
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15
Let the pretzels rest 15 to 20 minutes.
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16
Preheat the oven to 450 degrees, placing two racks in and above the center of the oven.
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17
Meanwhile, bring 10 cups water to a boil in a large pot.
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18
When the pretzels are ready, stir the baking soda into the boiling water.
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19
(Note: if you double the recipe, make a fresh pot of the baking-soda wash for each batch.)
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20
Gently lift 2 or 3 pretzels, depending on the surface area of your pot, and slide them into the bath, knot side down.
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21
Poach for 30 seconds, turn them over and poach 30 seconds more.
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22
Using a long-handled mesh strainer, transfer the pretzels to a kitchen-towel-lined sheet tray to drain, then return them to the prepared baking sheets.
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23
Sprinkle freely with sea salt.
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24
Repeat with remaining pretzels.
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25
Bake for 14 to 18 minutes, turning the trays halfway through, until dark brown.
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26
Transfer to a cooling rack until just cool enough to eat.
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27
Brush the tops with melted butter, if you like.
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28
Serve with mustard.
