After mixing, allow a bench rest, covered, for 30–60 minutes before makeup.
Scaling: With a bench scraper, cut off a long piece of dough 5oz (150g) in weight.
With the palms of the hands, roll on the bench to a uniform strip 30in. (75cm) long (a). Twist into a pretzel shape (b, c).
Dip in a solution of 2oz (60g) baking soda in 1pt (500mL) water. Arrange on baking sheets lined with parchment. Stretch and reform the pretzel shapes as necessary. (Note: After dipping in soda solution, the units are difficult to handle. If desired, pan the pretzels first, then brush thoroughly with the soda solution.)
Sprinkle with pretzel salt.
Bake immediately (without proofing) at 500°F (260°C) for 8–9 minutes, or until well browned.
Optional: Dip in melted butter immediately after baking and drain on racks (d).