Make the Poolish: Whisk 80 g flour and ¼ tsp yeast in a bowl. Stir in 80 g water until no dry flour remains. Cover tightly and let sit at room temperature (72–77°F) for 3–4 hours until bubbly and expanded, then refrigerate for 8 to 24 hours.

Bake the Baking Soda: Preheat oven to 350°F (175°C). Spread the baking soda in a thin layer on a rimmed baking sheet and bake for 1 hour to convert it to sodium carbonate. Cool completely.

Mix the Dough: Add 90 g warm water and melted butter to the chilled poolish, stirring until uniform. In a separate bowl, whisk together 245 g flour and salt. Add to the poolish mixture and knead briefly until a shaggy dough forms. Cover and rest at room temperature for 30 minutes.

Knead & Proof: With lightly moistened hands, knead the dough in the bowl for 15–30 seconds until uniform. Cover and proof until expanded by about half, 60–90 minutes.

Portion & Shape Logs: Divide dough into 6 equal wedges (~88 g each). Starting from the wide edge to the point, roll each into a 3-inch-long log, pinching the seam to seal (leave ends open). Cover and rest 5 minutes.

Roll & Twist: On an unfloured counter, roll each log from the center out into an 18-inch rope, then gently taper the ends until the rope reaches 24 inches. Form a U-shape, cross the ends twice to twist, fold the twist back toward the curve, and press the tips down into the loop to seal three even windows.

Chill: Place pretzels on a baking sheet lined with a silicone mat or greased parchment. Cover loosely with plastic and chill for 2 to 24 hours. Uncover for the final 30–60 minutes in the fridge to let the skins dry.

Prep Dips & Preheat: Preheat oven to 400°F (205ºC) with a rack in the middle position. Bring 8 cups water and the baked baking soda to a boil in a Dutch oven, then lower heat to a gentle simmer. Place 4 cups cold water in a adjacent wide bowl. Set a greased wire rack inside a baking sheet nearby.

Dip & Rinse: Simmer each pretzel bottom-side down for 30–40 seconds. Transfer with gloved hands or a slotted spatula into the cold water bath for 30–40 seconds to remove soapy surface residue. Drain face-up on the wire rack.

Bake: Transfer drained pretzels face-up onto a silicone- or greased parchment-lined baking sheet. Sprinkle with pretzel salt. Bake at 400°F for 12–14 minutes until dark brown.

Mist: Lightly mist the hot pretzels with water using a spray bottle and return to the oven for 30 seconds to set a glossy sheen. Cool 5 minutes before serving.