One story tells of a monk baking rewards for Children who were pious.

Today's bakery still fold the dough to resemble arms crossed in prayer, but they do it much faster.

Granting tasty wishes toe a lot more snackers.

Although hard pretzels are more common, this company makes the more traditional soft, big ones to make enough dough for 5000 pretzels a worker first blend shortening, sugar and salt in a huge mixer.

The machine automatically and yeast corn syrup, 6200 litres of cold water on 345 kilos of flour.

Cold water helps make the dough elastic so workers can shape it before it hardens.

A worker then opens the mixer and slows the blades to help the dough fallout.

He splits the batch on a table, then creates chunks that go into a tank called a hopper.

It feeds an order that channels the dough chunks through guillotines.

The blades chop the chunks into 70 grand balls to make small pretzels for 140 grand balls for large Pressel's to convey bill, squeeze them into 40 centimetres long segments.

Cold noodles.

Another machine now grabs the ends of each noodle on twists the ends over each other to create the pretzels.

Three signature holes to keep this not from unraveling the plate, then gently flips the pretzel dough onto another plate.

Below that plate carefully flips the doughy creations onto a 36 meter long conveyor belt.

The roll pretzels now travel on the conveyor for 14 minutes the time it takes for the daughter Rise.

Next they moved through showers of liquid sodium hydroxide, heated toe 82 degrees Celsius that seals in the moster so the pretzel will be chewing.

When you eat it, they go into a large of them.

As they enter, flames sear and hard on the outside.

This'll prevents the bottoms from sticking to the mesh conveyor belt during baking.

After about 3.5 minutes 293 degrees Celsius, the pretzels are piping hot on golden brown.

They drop onto a long conveyor, where they gradually cool on their way to the next step, a trip through a freezer that's longer than seven Olympic size swimming pools.

After 30 minutes at minus 28 degrees Celsius, the pretzels a rock solid and ready for packaging.

But first, a camera scans LEM so that a computer contract each pretzel and guide a robotic arm to pick it up.

This arm is one of five operating at separate points on the line.

Robots process one pretzel per second on cleanup after each other until the belt is picked.

Clean pretzels then fall through a sliding gate, landing on a conveyor that whisks them off to the next step.

They're a machine drops a packet, of course.

Salt into each bin of six pretzels on mechanical arm nudges the pretzels over to make room for it.

Salt packet lets you season your pretzel the traditional way before warming.

It's up home machine opens plastic bags with compressed their mechanical arms, pushed the pretzels and salt packet inside a robot arm, then places each bag in account board box.

So next time you're looking for a salty snack, don't tie yourself up in knots.

Just have a pretzel.