Many classic pretzel recipes feature an ingredient known as lye, a highly soluble metal hydroxide. This solution, used to par-boil the unbaked pretzel dough, contributes to the delightful taste, rich brown color, and enticing shine on the pretzels' surface. However, it's important to handle lye with extreme care due to its potential dangers, including the risk of blindness. For a safer and more accessible approach for home bakers, we recommend substituting lye with baking soda or bicarbonate soda. You'll be pleased to find that the results are just as impressive, offering the authentic pretzel flavor you crave.