LAUGENBREZELN

Ingredients:

500g flour
6-8g diastatic malt
30g softened butter or schmalz
10g table salt
7g dry yeast or 21g fresh yeast
275ml ice cold water

1/4c baking soda, dissolved in 4c (1qt) just-boiled water.  Stand back when mixing.
Coarse salt


Methodology:

Mix the dry ingredients, then add in the butter and water.
Knead for 10 minutes.
Rest the dough for 5 minutes, covered in plastic wrap.
Separate into 10 80g pieces
Roll each piece into a "cigar", rest 10 minutes, covered.
Shape into pretzels.
Freeze or refrigerate uncovered for 30 minutes, to firm and form a skin.
Dip pretzels for 1 minute in the baking soda solution.
Slash bellies of pretzels (deeply), sprinkle with salt and let air-dry.
Bake at 425F for 13-15 minutes, rotating halfway through.

Ingredients and methodology from https://www.youtube.com/watch?v=M4oCx-JRFgE


Next time try it with lye (food grade):
Wear latex gloves (or longer dishwashing gloves), long sleeves, closed shoes, an apron and goggles.  
Place 4c (1qt) cold water in a glass or plastic bowl.  
Mix 1/4c lye into the water carefully (without splashing) until dissolved.
Dip prezels for about 10 seconds per side and place on baking sheets.  Then continue as above.

(from Smitten Kitchen https://smittenkitchen.com/2014/05/soft-pretzel-buns-and-knots/)