I'm making soft pretzels and I'm very happy with the flavor and texture but I feel like the dough won't relax and stay stretched. I mix using kitchen aid stand mixer for 6-8 minutes on speed 2. dough proofs on counter for 2 hours or so until double and then goes into fridge to sit for 24-36 hours. dough comes out of fridge and gets to room temp, formed into a "log" cut into 12-14 pieces. those pieces sit covered for 10-20 minutes. I then roll each as long as I can, often it's not as long as It seems it should be but I don't want the dough to tear. I'm usually able to have it be thumb thick or less and initially it holds a good pretzel shape with 3 proper holes. by the time I've dipped it in lye, got it on the pan and done the rest most of the holes have closed and not so much because the pretzel rose a bunch more but because it looks shrunken. when I cook I often end up with something more like a pretzel lump.... they are delicious, they have crisp outside and soft inside they just won't hold shape.
how do I fix this?
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