Pretzels may be my biggest weakness. They're so hard to resist, with their chewy browned softness. Of course, I easily solve the temptation of commercial pretzels by making my own! I use wholesome ancient flours like einkorn or spelt. I also leaven my dough using natural fermentation, and know that I have approved every single ingredient before I add it.
Place onto the baking sheet. Let rest 20 to 30 minutes.
*Use all-purpose einkorn or all-purpose spelt in this recipe. All-purpose spelt makes the best pretzels, in my opinion. They rise more and are much softer than all-purpose einkorn.
*Whole ground einkorn is too hard to work with, although doable if you are an experienced baker.
*Whole ground spelt flour works pretty well, but it does make pretzels that are more dense and quite dark.
Soft Sourdough Pretzels {Einkorn Or Spelt} https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Soft+%26amp%3B+Chewy+Sourdough+Pretzels+%28spelt+or+einkorn%29