Recently, my children and I made some soft pretzels. mmmmmm, them are good. I paired mine with a delicious pale ale on tap.
A critical step in pretzel making involves a brief dip in a boiling aqueous solution of sodium bicarbonate (baking soda). The increased pH speeds up the Maillard reaction and give pretzels their unique pretzely taste.
 currently my keg is holding beer hostage due to an apparent hop clog. I'm devastated.