Bread-Bakers v113.n025.1

I've been following the pretzel bread discussion and I'm 
wondering:  is the bread supposed to taste like a pretzel or is it 
supposed to look like one?  Diane gave a good explanation of the lye 
process used to achieve the dark mahogany finish and distinctive 
taste on "real" pretzels.  If you're after the flavour then making a 
loaf and brushing the top with lye would give you the right look on 
the finished loaf, but only a little bit of each slice would have the 
pretzel flavour.  So please enlighten me, I know of pretzel rolls and 
regular pretzels in several different sizes in Germany, but a pretzel 
loaf is a new one to me.

Happy baking,
Andreas
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