Pretzel test

Ok, I've gotten caught up in an exploration of pretzel bath methods for my pretzel recipe, and now I've got to find out which is best.  Here are the methods I have identified: 

1. Cold lye bath method: 1 oz. food-grade lye, dissolved in 1 quart of water. 30 second dip, sprinkle with salt, then bake. Please follow the link, and follow their safety instructions. This is the most desirable, authentic method.
2. Cold sodium carbonate bath method: 100 g sodium carbonate dissolved in 2 cups of water. Immerse raw, shaped pretzels in the bath for three to four minutes, rinse off the excess dipping solution in a large bowl of plain water, sprinkle with salt, and bake.
3. Sodium carbonate boil method: Boil 6 cups of water. Add 2 to 6 tablespoons sodium carbonate . Boil pretzels for 1 minute, sprinkle with salt, then bake. 
4. Baking soda boil method: Boil 6 cups of water. Add 2 to 6 tablespoons baking soda. Boil pretzels for 1 minute, sprinkle with salt, then bake.
5. Water boil method: Boil pretzels in water for 1 minute, sprinkle with salt, then bake.
6. Egg wash method: Beat an egg with 1 Tbsp water. Brush over the top of the pretzels, sprinkle with salt, and bake. But this is really just a bread twist with egg wash, not a pretzel.

And here they are! I drafted my husband to help keep track of which pretzel was done by which method. He wrote what they are on the parchment in red Sharpie. Here's the layout:

5     2   4a
3a  4b  3b

Pretzels: What goes in the bath?

8 oz Sodium Bicarbonate (baking soda)

I've been looking deeper into pretzels to develop my recipe, and learned a few things. I'm feeling a bit like a chemist now. Here's the deal: First, a Bavarian would say we're making pretzel-shaped brezels. Where I live, we say we're making soft pretzels, and can shape them various ways, including the traditional pretzel twist. Second, a Bavarian/German would say they must be dipped in a cold lye bath, then baked, to get that lovely deep pretzel color and taste.

Making Bread Dough

Bread dough can be made by a bread machine, by hand, or with a stand mixer. Whatever method you choose, the order of adding ingredients makes a difference. First, put in the wet stuff plus things the yeast doesn't like. Next, the "flour", then the yeast and things yeast likes, and finally, the stir-in things like dried fruit and seeeds.

Bread: Kneading and Proofing

Kneading works up the gluten that is necessary for bread to rise. Proofing gets the yeast active, develops some flavor, and gives you large bubbles for the final loaf if you don't burst them all during shaping.

Bread: Shaping and Second Rise

Working with Bread Dough

Pizza dough after first rise, ready to shape.

Pizza dough pulled into a round, without deflating all the bubbles.

Technique: Braided Bread

Play with your dough:

Braiding bread adds a lot to the look of a loaf, and is surprisingly not that difficult to do with a good dough.

Bread: Topping and Baking

Nicely browned Challah

Topping:
Things to do after the second rise, just before baking.

• Add shine, and glue on toppings like seeds, by brushing the top of the loaf with egg wash: 
• Beaten egg or egg white with 1 Tbsp of water
• Add a less-glossy sheen and lightly tack on a few seeds by brushing the top with milk.