Bread no. 6 : soft pretzels from Peter Reinhart's Artisan Breads Every Day
Adjustments : I substituted about half the flour for wheat flour and instead of letting the dough rise over night in the fridge, I kept it at room temperature for about three hours.
Notes : too much salt! I think I got a bit over zealous with my measuring. I tried to make half the batch "sweet pretzels" by topping them with cinnamon and sugar before baking but the extra salty dough made them all savory. I also think the wheat flour and/or the not enough time to rise is why I have trouble rolling out the dough and making the proper "pretzel" shape. I always wind up with little pretzel knots.
Review : These still taste AMAZING though. Can't beat them.