In a large bowl, combine 1 ¼ cups of warm water (110°F) with 1 tablespoon of light brown sugar. Sprinkle 2 ¼ teaspoons of active dry yeast over the top and allow it to foam for about 5 minutes.

Once the yeast is foamy, stir in 1 tablespoon of vegetable oil and 3 cups of all-purpose flour. Mix until a rough, slightly sticky dough forms.

Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place into a greased bowl and cover. Let rise for about 45 minutes.

Once risen, punch the dough down and cut it into 24 equal pieces. Roll each piece into a stick about 7 to 8 inches long.

Transfer pretzel sticks onto buttered parchment-lined baking sheets, leaving space between each. Cover lightly and allow to rest for about 25 minutes.

Prepare a baking soda bath by simmering 2 quarts of water and adding ¾ cup of baking soda.

Gently place pretzel sticks in the simmering water for about 30 seconds per side. Use a slotted spoon to turn gently.

Transfer the pretzel sticks back to prepared baking sheets. Brush with beaten egg and sprinkle with sea salt. Bake in a preheated oven at 450°F for 10 minutes.