...why one pretzel appears to be a (healthy) brown color while the other two look pasty white. Here is the reason:
(As stated before) I like my flour brown and whole so most things I make (that I plan on eating, at least) I attempt to make brown and um, whole (sorry for the repetition).
After rolling the pretzels into "logs" and shaping them into pretzels (with some rise/relax time mixed in), we decided to boil them before baking (like bagels!) which gave them a nice chewy "crust"
after baking we cooled them and... partook