My girls make these pretzels to sell at the West Cornwall, CT farmer’s market all summer long. In general - Sophie rules the kitchen and Plum mans the till. The dough needs to be refrigerated overnight and then come to room temperature before it is ready to be rolled, shaped, boiled, oiled, salted and baked - making for an industrious Saturday morning. Bread, pastry, whole wheat and barley flour has been substituted, in a pinch, for the customary all-purpose white. Weather effects the end product. Humidity causes the dough to disconcertingly bloat rather than rise. A cold snap makes the whole process pretty miserable. None of this matters. The pretzels are always delicious and sold out by noon.