In a stand mixer, combine the water, sugar, yeast, and butter. Mix with the dough hook until just combined. Let sit for 8 minutes.

Add the salt and flour, 1 cup at a time, and mix on a low speed until combined. Increase speed and knead until the dough begins to pull away from the side of the bowl.

Lightly oil a bowl with oil and add the ball of dough. Cover with a clean towel and place in a warm spot until the dough has doubled in size, about 50-60 minutes.

Preheat the oven to 425ºF

Bring 10 cups of water to a boil and add the baking soda.

Remove the dough from the bowl and gently form into a rectangle. Divide the dough into 6-8 pieces.

Roll each piece into a long rope and cut the dough into ~one inch pieces to make the pretzel bites.

Add the bites to the baking soda and water solution and boil for about 30 seconds, until they have risen to the top.  Remove with a slotted spoon and place onto a greased baking sheet. Make sure they are not touching. Brush the tops with soy milk and sprinkle with the salt.

Bake for 15 minutes until golden brown.

Sweet and Spicy Mustard

Whisk together mustard powder and 1/4 cup of the beer or water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small pot.

Add vinegar, garlic, brown sugar, agave nectar, and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.

Refrigerate at least 24 hours before using.