When all the pretzels are shaped, spray with cooking oil and cover
lightly with plastic wrap. Leave to proof for 60–90 minutes, until the
poke test (see page 83) leaves a faint indent, then freeze for 2 hours
and up to a few days.

If you are choosing the bicarb dip, toast your bicarb at this point, for
1 hour at 120°C (250°F).

DANGER! ACHTUNG!
BE CAREFUL! EVEN DILUTED LYE/CAUSTIC CAN BURN YOUR SKIN.

WORK SLOWLY AND CAREFULLY.

Let’s talk dipping
If using caustic soda or lye, wear disposable latex gloves and eye
protection (goggles or sunglasses), and grab a roomy, deep plastic
bowl or bucket. I prefer to stir the lye/caustic into the water with my
gloved hand so I don’t have a utensil I have to feel cautious about
using later. If a glove breaks, rinse your hand immediately. If using the
baked bicarb, you can dip without protection.

Set up a dipping station with your frozen pretzels, the dip (see below)
and paper towel. Preheat your oven to 200°C (400°F).

Make the solution just before dipping by stirring the alkali (caustic
soda, lye or baked bicarb) with the warm water until dissolved.

Working one at a time, completely submerge a pretzel for 10 seconds
in the dip. Pull the pretzel back and touch off the excess dip on the
paper towel, then place back onto the lined tray. Dip the remaining
pretzels, spacing them apart to allow for a little oven growth. Sprinkle
the reserved oats on them while they’re still moist from the dip.

B ake for 12–15 minutes until deep reddish-mahogany brown. Too
pale and the caustic won’t have entirely baked off.

While the pretzels bake, warm the butter and honey together to form
the glaze. As soon as the pretzels come out of the oven, brush them
with the glaze. Then peel off the underpaper while warm to prevent
sticking. Cool on a rack and serve warm with a smear of cream cheese.