The Art of French Pastry

until it is 6 inches long;
the shaping has to be
done gradually or the
dough will rip or shrink
back. Repeat with the
other pretzel logs. Cover
with a towel each time
and let rest for 5 minutes.
Repeat rolling each log
progressively longer, with
a 5-minute rest between
each rolling, until the logs
are 21 inches long. The