I made some sourdough pretzels for the first time ever and experimented with different browning techniques
To make traditional pretzels you need to dip them in food grade lye before baking to give them their dark brown skin, but I can't find any available. Consequently, I looked for alternatives and learned there are 2 methods involving baking soda you can use to imitate lye. The 2 methods are:
1) Boil baking soda and water and dip the pretzels in.
2) Bake baking soda in the oven at 250-300 F for one hour. Then, mix 100 grams with 2 cups of water (I did room temp) and submerge the pretzels in the solution for 3 or 4 minutes (I did 3).
As you can see in the pic, the second method turned our to be far better. It gave a much nicer brown color and a more complex flavor profile. Next time I would not use parchment paper, though, because it melted to the bottom of the pretzels =/ I also need to practice my shaping...
I forgot to say, the baked baking soda is supposedly alkaline enough to irritate skin, so I took care not to touch it. You then store it in an air tight container and keep it moisture free until you need to use it.
Can get food grade lye on Amazon just ordered new today. I think it was only 16 bucks for 2 lb. I always use essential depot brand. Lye definitely makes difference in browning for bagels and pretzels.
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I get mine on Amazon. Big difference using lye versus baking soda.
I love making sourdough pretzels. I always add a bit of rye, and use good European style butter if I have it. They are so good.
Curious about your parchment problem. I use parchment to make pretzels all the time, and never had a problem. I just take my pretzels dripping wet straight from the lye bath to the parchment. I know some bakers will put them on a wire rack to allow them to drain for a moment, but I can't be bothered. I've used Reynold's brand and "If You Care" (awful name, good product).
I find that freezing the pretzels before dipping them makes them much easier to handle. You can even just partially freeze them for 15-20 minutes and they stiffen up and are a bit less floppy and more manageable.
Baking soda is good, but I agree that lye gives a better result for that really deep brown look and authentic flavor. You do need to be a bit careful working with the stuff, but it's not too bad. Make your kids and pets leave the room. :)
The crust on the pretzels is beautiful, but the shape needs work. Then they will be as appetizing as possible. By the way, you can lubricate the crust with an egg, it will also turn out golden and glossy.