This is a very delicious, adaptable recipe. I used 2 cups whole wheat pastry flour and less than 2 cups AP flour. I use 4 cups of flour overall, including that sprikled on the counter. The longer you let the dough rise without getting that skin on top, the better the pretzels, in my opinion. Be sure not to roll them out too thin if you like soft pretzels. It only took 4 minutes to brown the pretzels (This could be because I live at 7200 feet above sea level), any longer than that, and they get more chewy than soft. I used canola oil and sea salt, which was good, after I realized that sea salt is much more salty than kosher salt, and adjusted accordingly. I also made cinnamon sugar with cinnamon, sugar, and a dash each of nutmeg and ginger. Definitely a keeper.
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This is a very delicious, adaptable recipe. I used 2 cups whole wheat pastry flour and less...