These traditional German soft pretzels owe their golden-brown exterior to a dip in a lye bath.  Here, chef Martin Brock suggests a baking soda bath to get a similar glossy golden exterior.

Preheat an oven to 400 degrees and oil a baking sheet with spray oil. Place the yeast in a bowl of warm water and let dissolve for 5-7 minutes. In a large bowl, mix together yeast mixture, flour, salt, malt and olive oil and let proof in a warm part of the kitchen for 30 minutes.

After the dough has risen, make little balls, about 2 inches each, and let rest for 15 minutes more. Roll out each ball into ½-inch-thick strings. To roll the pretzel, make a “U” with the string of dough and place it flat on a lightly floured surface; with your right hand, loop the dough toward your left wrist, and secure to the “U” 1/2 inch from the end. 

Repeat with the left hand. Place twisted pretzels onto a sheet tray and let rest 5-10 minutes more. Dip the pretzels into the baking soda bath and place back onto the tray. Sprinkle the tops with pretzel salt and bake for 10-11 minutes until golden brown. Remove and enjoy.