Combine warm water, yeast, oil, honey, and salt in the bowl of a stand mixer, whisking until well combined.,

Attach the dough hook, turn the mixer on medium-low, and gradually add one cup of flour at a time, scraping down the sides of the bowl as needed. The dough should be a thick, cohesive ball and bounce back when touched.,

If the dough feels too sticky, sprinkle in 1 tablespoon flour as needed. Continue kneading the dough in the stand mixer on low for an additional 5 minutes. Alternatively, transfer the dough to a lightly floured work surface and knead by hand. It should only be slightly tacky. After kneading, shape the dough into a ball, return it to the bowl, and cover with a kitchen towel. Allow it to rise for 10-15 minutes.,

While the dough rises, preheat the oven to 400°F and prepare two baking sheets with parchment paper. Carefully add baking soda to a large pot of water and bring it to a simmer. The baking soda may foam up, so carefully watch that it doesn’t overflow.,

Transfer the risen dough to a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long rope by gently stretching and slapping it on the work surface until it reaches the desired length, about 22 inches long.,

Form each rope into a pretzel shape by creating a circle and crossing the two ends over each other, twisting them once, and bringing them back towards you to press into a pretzel shape. Lift from the top of the pretzel and place them onto the parchment-lined baking sheets. Repeat with the remaining dough.,

Boil the pretzels in batches of 4 at a time in the baking soda water for no more than 30 seconds. Use a slotted spatula to carefully transfer them back to the parchment paper. Sprinkle coarse salt over each pretzel.,

Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool slightly before serving and enjoy warm.,

Whisk together mustard, honey, yogurt, and hot sauce. Serve immediately or refrigerate until ready to use.