Knead untill you have a smooth loaf, cover and let it rise untill it double.
Put a pan with water on fire, add salt and baking soda.
Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel’s shape.
When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.