For the sake of this question, I am referring to all lye bread. I want to make this clarification since outside of the US the term "pretzel" is usually referring to the shape one would typically attribute to the American concept of pretzels rather than the style.
As far as I know, pretzels are the only "bread" that I personally am aware of that gets sprinkled with coarse bits of salt on top. When tasting the pretzel, it has a unique "pretzel" flavour yet it is generally very bland. Is the salt sprinkled on top to make up for the "bland" bread?
Is there anything about the pretzel dough that would prevent more salt from being added into the recipe?