Bake the pretzels for 20-25 minutes at 375°F. Pretzels are at their best when eaten on the same day they were baked. You may also freeze them and reheat in the oven.
The lye bath breaks down the gluten and gelatinizes the surface of the pretzel. In the oven, the sodium hydroxide reacts with carbon dioxide to form sodium carbonate, which is edible.
