I have the KA Baker's Companion Cookbook, and was comparing a printed copy of this recipe to the one in the cookbook. There is a variance of 1/2 tsp from this recipe to the cookbook. There is also a topping variance, but that is relatively unimportant. Which is the better salt portion, and why the change? Usually, salt inhibits (and thus controls) the yeast production and, therefore, the rise. I would guess the greater salt quantity would mean slightly more dense pretzels. Any input is appreciated.

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