sorry for mixed units. I prefer metric mass units, but aspects of recipe pulled from multiple sources, in multiple units.
mix dry ingredients. Mix in wet ones, should form sticky dough.
keep adding flour until a fairly stiff (lower-hydration bread) dough, until barely not sticky.
In the end, we want a slightly sticky dough, somewhat higher-hydration than typical American style closed-crumb bread. It tends to get a little stickier as it is rested and stretched. So, the initial mix-in should be a little stiffer than desired in the final product.
autolase rest ... 30 min
Strech and fold every 30 min, 2 hours. (4-5 times)
cover and place in fridge. I prefer loosely capped, greased, pint containers... like for sour cream or take-out soup.
refrigerate overnight (all day) or up to several days.
preheat oven to 450F
Prepare boiling caustic, about 1/4 c baking soda per quart of water.
Gently stretch and roll piece of dough into a coil about 1cm diameter,
perhaps 50 cm length.
form into pretzel.
boil 60-90 seconds in caustic.
Place on greased cookie sheet.
(optional) apply egg yolk wash (2 parts yolk, 1 part water)
bake 10-15 minutes until dark brown
allow to (mostly) cool
Mist with a little water, and dip in coarse salt