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Vinegar mixed in pretzel dough?

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Hi all,

I've been scouring the internet and books trying to find, what I'd call "trade secrets" of pretzel making. The basic properties of the pretzel taste is about contrast in pH. Which, is why a strong alkalie solution is used to dip the pretzels, imparting its wonderful flavor on the crust, so it will act in contrast with an acidic crumb taste.

pH Meter

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Following up on dmsnyder's suggestion, I'm creating an entry on pH meters. I few years back, I did some research in order to purchase an inexpensive meter to track the pH of my fish pond, which was under reconstruction. Around the same time, I was trying to get a sourdough going, and I felt this would help. I ended up with a Hanna Instruments meter, which is available on Amazon for $31.15:

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