Samana, I think it would work fine to substitute half the flour with whole wheat flour. I would recommend adding an additional tablespoon of water for each cup of whole wheat flour substituted. It's also helpful, when using whole wheat flour, to allow the dough to sit for 30 minutes after mixing, but before kneading. This pause allows the bran to fully hydrate and will give you a more productive kneading process. You might also like to follow this recipe and adapt it to make pretzel buns. Barb@KAF

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