Whole Grain Soft Pretzels from Baking Whole Grains
- made a half-recipe (8 pretzels), used soft wheat flour
- had to use way more flour than instructed
They stuck to the parchment quite a bit, not sure if it was bad parchment or just too much water making it stick. I might have underbaked them a bit, but they turned out very tender and tasted fantastic with mustard.