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Bavarian soft pretzels. It is what gives the dark color and firmness to the exterior.
It gelatinizes the surface starch, and by raising the pH level it lowers the temperture at which Maillard reactions occur.
Bagels are similar but generally use baking soda instead for the bath. It is less alkaline.
Someone else mentioned nixtamalizing corn. But that actually serves quite a few purposes. Still savory though.