One way of thinking of it is that using rubato in a piece of music will give a performance of close to the same length as if the piece were played with a strict metronomic attack. The 'gives and takes' in a rubato performance balance out in the end.
When the lye solution is hot, just below a simmer, dip each pretzel in the lye solution for 10 or 15 seconds, then remove to your baking pan. Repeat with the others, sprinkle them with salt and bake for 12 to 15 minutes. Thereâs no end to the fun when you know the basic bread dough ratio!
What really makes it a pretzel I think is the fact that it's dipped in an alkaline solution before baking. That's what gives it that really amazing crust, that characteristic flavor, that leathery texture and that dark color that we expect with a pretzel.