heating baking soda at 400 degrees for half an hour releases water and carbon dioxide turning it into a more alkaline "washing soda", a more alkaline version of baking soda. I suggest you didn't do it correctly as it should have made a difference. Old style pretzel bakers dipped their pretzels in lye water to get that lovely brown glaze. Wouldn't it be easier to double the baking soda mix so you don't have to spoon the water over the top? My pretzel rolls call for immersing the rolls into a boiling baking soda solution that is lots stronger than your suggestion....but you only immerse for 10 seconds. Amazing what it does for the flavor!

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