2 teaspoons (10 ml) instant dry yeast

1 cup (250 ml) warm water

3 cups (750 ml) flour

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) vegetable oil

12 cups (3 litres) boiling water

2/3 cup (150 ml) baking soda

Coarse salt

Place instant dry yeast in warm water and combine (i.e., stir gently until combined, if there is a small deposit on top, do not worry).

In the bowl, pour about two-thirds of the flour.

Add oil, sugar and yeast mixture and stir until dough forms.

Knead dough by hand (folding it on itself) and form a smooth ball.

Place in a lightly oiled bowl, cover with a dry cloth and let rise for about 1 hour.

Preheat the oven to 230 °C (450 °F).

On a work surface dusted with the remaining flour, cut dough into equal pieces (about 8).

Shape each piece into a long 1.5-cm in diameter rope.

Tie into pretzels or other shapes.

In a large pot of boiling water, add baking soda (which will make for crispier pretzels).

With a slotted spoon, gently place one pretzel at a time in the water and cook for about 10 seconds on each side.

Remove and place on a baking sheet lined with parchment paper.

Sprinkle generously with coarse salt and bake for about 6 minutes.

Serve warm with prepared mustard.

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