Hi CactusJo, the sugar/water solution doesn't tend to contribute as much to browning as a baking soda bath will, so if you're looking for browner pretzels, you could consider adding this step (as illustrated in this pretzel recipe). Note that when you incorporate a baking soda bath it's important to let the pretzels drain a bit before placing them on a greased parchment-lined baking sheet. This will help prevent sticking. Another reason why your pretzels might not have browned up as much as the ones pictured could have to do with lack of fermentation in the dough. If your dough was stiff and sluggish to rise, this could have contributed to a paler final result. Be sure to measure your flour carefully by weighing or using this method, and double-check that your yeast is active.

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