Mamakau

February 10, 2012 at 2:43pm

These look so delicious! Do you think they would also work with KA white whole wheat flour? I think a 50:50 blend would be a great place to begin. Once you go beyond 50% whole wheat, the dough will likely need a bit more water, in order to accommodate the bran in the flour. Give it a try. Here is our version of a 50:50 blend: http://www.kingarthurflour.com/recipes/white-wheat-pretzels-recipe Frank @ KAF.
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