Preheat oven to 425°
Spray counter with non-stick spray, turning the dough on the oily surface.
Cut the dough into 1 1/2 wide by 8 inches long strips.
Pull the dough out stretching the dough and rolling the strip until it reaches a length of 36 inches and has the thickness of your forefinger. Do not over roll the dough.
Shape the dough into a "U" on the counter.
Cross the ends and then cross them again.
Pinch the ends to the bottom of the "U" about 2 inches apart.
In a medium bowl, dissolve the baking soda into 4 cups of very hot water (150°).
Stir until dissolved.
Lightly coat the baking tray with non-stick spray.
Carefully move the prezel by the ends, dipping in the hot water and then onto your baking sheet.
dab with paper towel to remove excess water.
Sprinkle with coarse salt if desired.
Bake one tray at a time on the center rack in the preheated oven for 5 minutes.
After 5 minutes, rotate the tray 180 degrees and bake for an additional 2 to 5 minutes or pretzels are a golden brown. Baking time may vary between trays.
Melt 4 Tablespoons of butter and brush over top of pretzels.
For cinnamon and sugar pretzels brush butter over plain pretzels and sprinkle with cinnamon and sugar mixture.
