My kids were ecstatic with the snack that was waiting for them when they got home from school -- hot pretzels! I used 50% white whole wheat and 50% AP flour. I lightly sprinkled the pretzels with kosher salt and baked for 8 minutes. They were just the right balance of buttery and salty. I personally would have like them with a bit chewier crust. Would I need to use all AP flour? Bake for 9 minutes? I have some non-diastatic malt powder -- could I use that in this recipe? Thanks KAF! There are a couple of ways to get a little more "chew". You could use a little less water for a firmer dough. You could use a little more AP than WWW. Or you could replace the AP with an equal amount of Bread flour. Give it a try. Frank @ KAF.

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