From start to finish they take about 1.5 hours and only about 10 minutes of hands-on time. Making the dough takes 5 minutes, then it rises for an hour or so. Shaping is quick, boil for 30 seconds, then bake for 14 minutes. Make sure you stick the ends down well when you shape them or you'll end up with a snake instead of a pretzel in your boiling water (you can stick it back together before you bake). The first time around I didn't have Kosher salt so I just used sea salt which turned out fine. If you don't have a stand mixer with dough hook just mix it with a metal spoon. The dough is buttery and much easier to work with than traditional bread dough which is sticky. Rather than oiling the surface to roll out the dough, I spray Vegalene (Pam imparts an undesirable flavor).
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