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1
In the bowl of a standing electric mixer fitted with a dough hook, mix 2 tablespoons of the warm water with the yeast and let stand until foamy.
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2
Add the remaining 1 1/3 cups of warm water along with the sugar and swirl to dissolve the sugar.
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3
Add the flour and mix at medium-low speed until a firm, pliable dough forms.
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4
Turn the dough out onto a lightly floured work surface and knead for 2 minutes.
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5
Roll the dough into a 2-foot-long sausage.
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6
Cut the dough into 20 pieces.
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7
Cover with plastic and a damp cloth and let rest for 10 minutes.
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8
Roll each piece of dough into a 12-inch-long rope.
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9
To form pretzels, shape each rope into a U; cross the two sides of the U over each other, twist and press the ends down on the pretzel.
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10
Arrange the pretzels on a lightly floured surface about 1-inch apart and cover with lightly oiled plastic wrap.
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11
Let the pretzels rest for 30 minutes.
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12
Preheat the oven to 425.
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13
In a large stockpot, bring the cold water to a boil.
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14
Add the baking soda.
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15
Carefully slide 5 of the pretzels into the boiling water and boil for 30 seconds, turning once.
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16
Using a slotted spoon, transfer the pretzels to a rack to drain right-side up; sprinkle lightly with salt.
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17
Repeat with the remaining pretzels, in 3 batches.
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18
Lightly oil 2 baking sheets.
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19
Arrange the pretzels on the baking sheets and bake on the upper and middle racks of the oven for about 10 minutes, or until browned all over; shift the pans from top to bottom and back to front halfway through if necessary, for even baking.
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20
Let the pretzels cool on the baking sheets for about 5 minutes, then transfer them to a rack.
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21
Serve warm or at room temperature, with mustard.
