I just attempted the Asian market lye water. After looking it up, I found that it is approximately 40%. After mixing with water to drop to 4% I found that the dipped pretzels came out a nice light gold brown and a slight chew to the crust. I tried a second batch, adding lye water to double the concentration and the outcome was slightly darker but a nice golden brown. While in culinary school (JWU) I worked at a bakery that used lye for their pretzels and the lye water does not come close in color and texture. I'm wondering if the other ingredient in the lye water interferes with the reaction.
Here were my steps.
Mix dough, rest for 5 min. Scaling and shaping, set on counter covered for 30 min. Chill in freezer 30 min to firm dough. (At the bakery we kept a weeks stock in the freezer) dip chilled pretzels in lye water 10 to 15 seconds (we never dipped more than 10 seconds at the bakery) proofed for 20 to 30 minutes in a warm moist oven, maybe 115 to 120. Baked
Recipe I had called to bake at 355 . First batch of 5 I did at that temp. Next batch I did the first 5 min at 375, then jumped to 400. Next time I'll try at just 400. I hope this helps.

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