If you have a way to cold-crash your Bottle, you could just dump your pellets in and let them swim free for five days, then crash the mush right to the bottom in a couple of days.
I do this for pretty much everything I brew save the porters and stouts. Works really well with pellets, doesn't work all that well with leaf (which soaks up a lot of beer anyway).
I don't agree with spreading out dry hop additions while holding to the five day window. Seems like a waste of hop potential for no good reason. I dump everything in, let it run for five days, crash, then keg, chill and carb. Pretty simple process.
I do agree with not pushing the "soak" time - five days is about the sweet spot in my experience, when dry hopping at fermentation temperatures. If you're dry hopping in a cold keg, that's another story - I've had whole hops in 36°F serving kegs for a month without any veggie characters...