Transfer the dough to a large, oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes.
A large flattened piece of dough cut into 24 equal pieces on a floured work surface
Preheat the oven to 450°F and position the oven rack in the center of the oven. Using softened butter or cooking spray, grease four large baking sheets, line them with parchment paper, then grease the paper. Punch down the dough and turn it out onto a floured work surface. Flatten the dough and cut it into 24 pieces.
Five long, thin pieces of dough on greased baking sheet lined with parchment paper
Roll each piece into a 9-inch stick about 1/2-inch thick. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
A large pot of water and baking soda with six long skinny pieces of dough
Place a rack in a large baking sheet. In a large, high-sided skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using two fish spatulas, carefully transfer six pretzel sticks at a time to the simmering water for 30 seconds, turning once. Add about 1 cup of hot water, if needed, after cooking the second batch of pretzels.
Six par-boiled long thin pieces of dough on a baking rack set on a baking sheet
Transfer the pretzel sticks to the rack-lined baking sheet to drain, then return them to the parchment-lined baking sheets, spacing them evenly.
A parchment paper-lined baking sheet with six long par-boiled pieces of dough topped with egg wash and flaky sea salt
Brush the pretzel sticks with egg wash and sprinkle with flaky salt.
A parchment paper-lined baking sheet with 5 baked German soft pretzel sticks
Bake, one sheet at a time, on the center oven rack until richly browned, about 8 to 10 minutes. Serve warm or at room temperature with mustard.
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