hunk of dough. roll it into a long tube.
aim for about 16 inches long, but don’t make yourself nuts.
if your dough is stickier than mine, lightly oil your hands or dip them in water before rolling.
press down each end to help it keep its form.
form and dip the pretzels one at a time, or form them all, then dip them. up to you.
when your water is boiling, gently lower your pretzel into the bubbling baking soda bath.
this helps the crust get chewy, and gets the cooking process off to a running start.
after 30 – 45 seconds, carefully lift the pretzel out and deposit it on the waiting, paper-towel-lined tray to 