Pretzel Sticks with Two Sauces for #10DaysofTailgate Recipe

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
View Full Recipe at Eliots Eats