Hi Lara, I don't think the non-diastatic malt powder would make a difference in this regard. You might want to try draining the pretzels a bit before transferring them to the parchment lined tray. I suspect the liquid pooling on the bottom of the pretzels may be contributing to the excessive browning on the bottom. You might also consider reducing the baking temperature a bit after the first 15 minutes or so of baking. 

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