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Pretzel Sticks with Two Sauces for #10DaysofTailgate Recipe

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Pretzel Sticks with Two Sauces for #10DaysofTailgate
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Ingredients

  • ½ c. light brown sugar
  • 2 c. warm water
  • 2 envelopes active dry yeast (4 1/2 t.)
  • ¼ c. extra virgin olive oil
  • 5 3/4 cups all-purpose flour, divided (plus more for kneading)
  • ¾ c. baking soda
  • 1 large farm fresh egg beaten with 1 T. of water
  • 1 t. dried rosemary leaves
  • ½ t. celery seed
  • 1 c. prepared yellow mustard (just the plain old hot dog mustard)
  • 1/3 c. apple cider vinegar
  • 1 ½ T. tomato paste
  • ¼ to ½ t. favorite hot sauce (I used Carrot Karma, of course.)
  • 1/3 c. light brown sugar
  • 1 t. chicken bouillon paste
  • 1 ½ t. ground mustard
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1 t. sea salt
  • 1 t. freshly ground black pepper
  • 8 oz. shredded cheese (I used a colby/cheddar mix.)
  • Corn and Cheddar Dip by Sew You Think You Can Cook

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