The baking soda bath is essential for giving sourdough pretzels their signature dark, chewy crust and slightly alkaline flavor, similar to that of traditional German pretzels. Here’s why: Color and Texture: The alkaline solution from the baking soda bath helps to brown the pretzel dough quickly during baking, creating a deep golden-brown crust. This reaction, called the Maillard reaction, enhances both color and flavor. Chewy Crust: The alkalinity of the baking soda bath helps set the outer laye