I have a question about the recipe "Soft Rye Pretzels" from Kim Boyce. Could whole wheat flour be subbed for some portion of the all purpose? If so, how much would be reasonable? Thanks!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.