When i listened to the JZ show on Berliner Weisse, they said to not use standard bottles for that beer. It's supposed to be carbed at 3.5-4.5, so a thicker belgian (or grolsh) bottle is needed.
According too beer smith you're looking at ~ 4.5 vols CO2 (55 psi). If you didn't mix the sugar evenly it could be higher. I'd be concerned if you have older bottles that have been used multiple times, or I'd you have them in a warm spot. I couldn't find anything definitive by googling, but that's the upper limit of your standard bottle's max capacity. I read that standard bottles are for beers @ 2.6 vols, but bottles may be good to 70 psi when new.
<start paranoid response>
My advice would be to make sure the bottles are in an enclosed container with the lid taped down, and they're stored in a cool area (e.g. Not next to your heater). After a few weeks put the whole case in the fridge to cool down. Pressure shouldn't be a problem once the CO2 drops into solution. *edit: Popping the caps is a good option if you just bottled them. If you wait to long and the bottle was warm you risk the bottle rupturing in your hand. If the bottles are cold you may not release much pressure by popping the top but it may still be worth doing.* </end paranoid response>
This could be overly cautious - I'm not sure how dangerous "bottle bombs" can be. However, if one of those bottles was to shatter in your hand/close to your face, it will probably "leave a mark."
Btw - this seems like a great Mythbusters episode in the making...as long as it doesn't give home brewers bad press.
Edit note: per previous poster, if you just bottled yesterday you probably should pop them. If it was Saturday I'd take the bomb squad approach and cover it with a note for folks not to touch them.