Combine light brown sugar and warm water in a large bowl until the sugar dissolves. Sprinkle active dry yeast over the surface and let it stand for about 5 minutes until it becomes foamy.

Mix in the oil and 3 cups of flour into the yeast mixture, stirring well. Gradually incorporate the remaining 2 3/4 cups of flour until a rough dough forms. Knead on medium speed for 3 minutes until the dough is smooth and slightly sticky.

Let rise by placing the dough in a greased bowl. Cover with plastic wrap and let it rise at room temperature for approximately 45 minutes or until it has doubled in size.

Preheat your oven to 450°F. Line three large baking sheets with parchment paper and lightly butter the paper to prevent sticking.

Prepare dough by punching it down on a floured surface. Knead lightly, then flatten the dough. Divide it into 24 equal pieces. Roll each piece into a stick that is about 7-8 inches long and 1/2 inch thick.

Boil the water and baking soda in a large deep skillet until it reaches a rolling boil. Reduce the heat to medium to maintain a simmer.

Simmer 6 pretzel sticks at a time for 30 seconds, turning them once after 15 seconds for even cooking. Remove them with a slotted spoon and let them drain on paper towels.

Brush the boiled sticks with the egg wash (egg mixed with water) and sprinkle with coarse sea salt to give them that classic pretzel look.

Bake in your preheated oven for about 10 minutes or until they reach a deep golden brown color and a crispy crust forms.

Serve warm or at room temperature, and enjoy!