First Whole Wheat Pretzels

I finally scratched the itch and plunged into the happy world of breadmaking. Okay, pretzel making. Break making will have to wait while I work on stirring up my sour dough starter. But the pretzels. . .ah! I followed Alton Brown's recipe (link on main page) and substituted whole wheat flour for the all purpose, sea salt for kosher, aluminum foil for parchment and salted butter for unsalted. These changes were a result of our kitchen still not being fully functioning, so I've got very little in the way of conveniences (no sink, no DW, no cooktop) because most of my kitchen things are in storage.

I was pleased with the tenderness of the pretzels, though I wish I had done the egg wash a little more aggressively. I ate one hot, with mustard, it was great, though the salted butter will definitely ousted in the next batch in favor of the unsalted. I can't wait to try my hand at actual breads. . .soon. . .very soon.