Yeah.... About that.... I cook on a more conceptual level than a recipe level (not trying to sound smart, quite the opposite, it's laziness lol)... From what I read people saying about baking being so precise it's a wonder anything I make actually comes out good lol

It's basically a simple yeast risen dough with a bunch of sugar as well. I use bread flour instead of all purpose as it retains more water and ends up softer. The "pretzelness" comes from a baking soda & water bath you give them before adding salt and baking. Just add some baking soda to hot water and toss them in it for a few seconds or so. From what I understand, the more basic the solution the better so people used to use Lye, but that's kinda dangerous and baking soda does the trick.

This is the recipe I used to get the gist of making pretzels I just don't twist them into pretzels I make rolls out of the dough.

https://www.allrecipes.com/recipe/24272/buttery-soft-pretzels/

I think there's some AI nonsense going on in the beginning there because it calls out baking soda as a leavening agent but that's not what it's being used for in this recipe.