OK, I gave these a try. we love pretzels. I hadn't seen your pictures before making them, just used the recipe. I can see now that my dough was WAY too slack. It was more of a batter. I kneaded in some additional flour, but looking at the pictures now, it was still way too slack. I wasn't able to roll the dough into sticks or logs, so sort of pulled it to shape and cut into pieces, which were too lose to handle, roll around, or even pick up. When they were done baking and buttered, they do taste like pretzels, but the shapes are more like sodden cereal too long in the milk. Is the flour to water ratio in the dough part of the recipe right?

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