Combine oil, table salt, sugar, yeast, garlic and water in a large bowl, stir and let sit until it foams.

Add flour and stir until it forms a ball.

Cover bowl with a hand towel and place in fridge for at least 4 hours; over night is best.

Preheat oven to 425°F (roughly 215 C)

Rip off golf ball sized piece of dough (bigger if you want to make regular sized pretzels). Roll dough back and forth using both hands, starting in the middle and moving outwards until it is long pencil thick pieces then form into pretzel shape.

Place on a backing sheet covered in parchment paper leaving enough space for them to grow.

Beat egg yolks and brush onto pretzels. sprinkle with kosher salt to taste.

Bake for 15-20 minutes until tops are golden brown.

Serve with mustard.