Traditional pretzels are dipped in a lye solution to help their skin firm up and give them their pretzel flavor, but since lye is almost impossible to get, the next best thing is baking soda that you bake. Baking baking soda in a low oven changes the alkaline levels, will makes it possible to get a much better dark, burnished pretzel-y crust.
To bake baking soda: spread out 1/4 cup baking soda on a rimmed baking sheet lined with foil. Bake the baking soda for 1 hour in a 250°F oven. Let it cool completely before using. Use gloves when handling the baked baking soda.
Do I have to do the baking soda bath?
If the baking soda bath step makes you nervous, you can skip it and just brush your pretzels with a baking soda wash. The baking soda bath will be even better if you used the baked baking soda mentioned above. The pretzels won’t taste as “pretzel-y” but they will still be good.
To make the baking soda wash: mix together 1/4 cup warm water with 1 teaspoon baked baking soda – it will foam up. Stir until dissolved. Throughly brush the pretzels with the soda wash, twice, then let dry slightly. Brush on the egg yolk wash, sprinkle on the salt, and bake.
