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
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EatSmart Precision Pro Digital Kitchen Scale
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Ove Glove
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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)