Pretzel Baguettes

I found this recipe at Desert Candy ?????? ???????: Pretzel Baguettes These baguettes really turned out great, excellent for a sandwich
2 3/4 cups bread flour
2 1/4 teaspoons rapid-rise yeast or SAF instant yeast
1/4 teaspoon salt
1 teaspoon sugar
1 cup hot water
for boiling and baking:1/4 cup baking soda
2 tablespoons sugar
2 tablespoons coarse sea salt
1 egg white, beaten to blend
1. Place the yeast and sugar in a large bowl. Add the hot water and let sit a few minutes until bubbly. Gradually add the flour with the salt, stirring to form a dough. Knead the dough a minute just so that it is smooth and combined (I knead it in the bowl, but you could knead it on a board if you prefer). Rinse the bowl out and grease it. Place dough in bowl, turn to coat, and cover with plastic wrap. Place in a warm, draft-free place to rise until doubled in volume, about 35 minutes.2. Lightly flour a work surface. Knock the dough down and divide it into four pieces. Shape each piece into a mini-baguette and cut deep slashes in the top with a sharp knife or razor blade. Cover loosely with a towel and let rise for 20 minutes.3. Meanwhile, preheat the oven to 375 F. Line a baking sheet with parchment paper. Bring 8 cups of water to boil in a large deep pot. Add the baking soda and sugar to the boiling water (caution it will bubble up!!). Lower the heat slightly so the water is simmering but not boiling violently. Add the mini-baguettes one or two at a time and boil about 30 seconds on each side. Carefully use a slotted spoon to remove them.4. Arrange boiled mini-baguettes on the baking sheet. Brush with the egg white glaze and sprinkle with salt. Bake until golden brown, about 30 minutes.5. Best stored at room temperature loosely covered with a towel. Do not place in a plastic bag or they will become soggy