Homemade pretzel sticks

Ingredients:

• 1 and 3/4 cups warm water (43-46°C)
• 1 tbsp. sugar
• 2 teaspoons coarse salt
• 1 packet (7 g) of dry yeast
• 600 g wheat flour, approximately 4.5 tbsp.
• 1 large egg yolk, beaten with 1 tbsp water
• Vegetable oil for greasing
• Water
• Sea salt

Preparation:

1. Combine the warm water, sugar, yeast, and coarse salt in the bowl of a stand mixer. Let stand for 5 minutes or until the mixture begins to foam. Attach the dough hook to the mixer, add the flour, and mix on low speed until well combined. Reduce to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes. Remove the dough from the bowl, wash the bowl, and then grease it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and let it rest in a warm place for about 50 to 55 minutes, or until the dough has doubled in size.
2. Preheat oven to 180°C.
3. Line 4 baking sheets with parchment paper and lightly grease with vegetable oil.
4. Pour enough water into a large frying pan and bring to a boil over high heat.
5. Meanwhile, turn the dough out onto a lightly oiled surface and divide it into 30g (1 oz) portions, approximately 36 pieces. Roll each piece of dough into a long 35cm (14 in) stick and place on baking sheets, about 1cm (0.4 in) apart. Cover any unused dough with a slightly damp towel to prevent it from drying out.
6. Carefully dip 6-8 pretzel sticks into the water for 30 seconds. Return the sticks to the baking sheets, brush with egg yolk, and sprinkle with sea salt. Bake until golden brown and set, about 55 to 60 minutes. Transfer to a wire rack and cool for at least 20 minutes before serving. Store the pretzel sticks in an airtight container for up to 1 week.