Add yeast to water and allow to proof for 10 minutes until hydrated. Add remaining ingredients and mix in stand mixer for 5-7 minutes. Place in oiled bowl turning once and allow to rise for 30 minutes. Preheat oven to 400 degrees Fahrenheit. Divide the dough into 6 pieces and roll to make a rope that is about 12 inches long, then cut ropes into about 12 pieces. Add sodium hydroxide to 5 cups of water in a non-reactive pan, and bring to a low boil. Dip the pieces in with a ladle, and ladle out when they float. Add to parchment paper and sprinkle pretzel salt over the tops. Bake for 12 to 15 minutes until nicely browned.