Soft Pretzel with Mustard

Stir warm water, active dry yeast, and sugar together in the mixer bowl; let stand 5 minutes until the surface is foamy. Melt unsalted butter in a small saucepan and cool until warm.

Add all-purpose flour, kosher salt, and melted butter to the yeast mixture. Knead with the dough hook on medium-low for 5 to 6 minutes until the dough is smooth and elastic.

Coat a clean bowl with vegetable oil, add the dough, cover, and let rise 45 to 60 minutes until doubled in size.

Preheat the oven to 450°F. Line 2 baking sheets with parchment paper explicitly rated to at least 450°F, or lightly grease the unlined sheets if the parchment rating is lower. Bring 10 cups water to a boil in a large pot.

Turn the dough onto an unfloured counter, divide into 8 equal pieces, and roll each piece into a 24-inch rope. Shape each rope into a U, cross the ends twice, and press the ends onto the bottom curve to form a classic German pretzel shape.

Slowly add baking soda to the boiling water, letting it foam up safely, then reduce to a simmer. Dip pretzels 30 seconds each, turning once, and transfer to the prepared baking sheets with a slotted spatula.

Sprinkle the wet pretzels with coarse pretzel salt and bake 12 to 15 minutes until deep golden brown. Rotate the baking sheets halfway through for even browning.

Cool on a wire rack for 5 minutes, then serve warm with prepared yellow mustard.