Homemade Soft Pretzels Two Ways: Lye vs. Baking Soda

In this video I demonstrate two different processes in which you can finish pretzels; lye dip or baking soda/egg wash. Lye is how authentic pretzels are made and what gives them the flavor of a pretzel instead of just tasting like "bread". The lye wash breaks down the protein and starch on the surface of the pretzels. When they are placed in a hot oven, the gelatinized exterior solidifies into a deep brown, glossy crust. Technically it's not present in the pretzels when you eat them; the baking process rids the pretzel of the chemical. My recommended tools for baking bread are available on Amazon: (As an Amazon Associate I earn from qualifying purchases) Food Grade Lye http://amzn.to/2d9Q82t EatSmart Precision Pro Digital Kitchen Scale http://amzn.to/28sO8d8 Ove Glove http://amzn.to/1UJWHpu Bowl Scraper / bench knife http://amzn.to/1UJX4k5 Ingredients for Bavarian-Style Soft Pretzels recipe adapted from Zingerman's bakehouse (published in NYT): 1 tablespoon dark brown sugar 2 tablespoons softened unsalted butter 2 tablespoons instant yeast 2 cups warm water 6 cups (about 30 ounces) all-purpose flour 1 tablespoon plus 1/2 teaspoon kosher salt Food-grade lye, for dipping (amazon.com) Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)