How I make the softest sourdough pretzels

Whew, jet lag is the real deal.

I'm back home from Italy after two weeks of going overboard on gelato, pizza, and pasta—as one does on a successful trip. I'll have more about the trip soon, but today...

Let's talk about pretzels (and a few other tasty fall things).

Tender and chewy pretzels are the first thing I make when I even slightly detect the cooler nights of fall approaching.

Using a lengthy sourdough fermentation for pretzels amplifies the flavor, but it also helps achieve a light and airy texture on the inside. I call for using lye to dip the pretzels for that iconic flavor and color, but you could also use baked baking soda for a similar effect.

Read on!

In this week's newsletter:

Recipes: Sourdough pretzel, 90-Rye, Einkorn, Spelt/Rye/Whole Wheat, Baker's Date and Banana Tea Cake
Baking Help: Baking at high altitude
Sourdough Links: Pizza dough hydration, explained

🍞 Soft Sourdough Pretzel

Be sure to watch me make them in the video at the post!

GET PRETZEL RECIPE →

🍞 90-Rye

This same-day recipe yields a robust, hearty loaf that shines when sliced thin and topped with a thick layer of salted butter.

GET RYE RECIPE →

🍞 Einkorn Sourdough Bread

Einkorn is a delightful grain to work with, not only because of its nutritional value, but also because of its unique flavor. When working with this grain, you'll often find a stickier dough; however, the final loaf is universally loved.

GET EINKORN RECIPE →

🍞 Spelt, Rye, and Whole Wheat

This recipe was one of the inspirations for my Rustico loaf in my cookbook. A blend of whole wheat, spelt, and rye plus a little white flour, resulting in bread with loads of flavor but still lots of volume and an open and light interior.

GET SPELT/WHEAT/RYE RECIPE →

🍞 Bread Baker's Date and Banana Tea Cake

This is an incredibly easy, quick-bread to mix together, and the addition of molasses and spices firmly plants it in "fall territory" for me.

GET TEA CAKE RECIPE →

Join the Community

Want to chat with me and a bunch of other really cool bakers? Join the community and get all my sourdough tools, exclusive recipes, and access to our private chat channel. Plus, get first dibs on booking workshops and international trips!

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💬 Member Discussion of the Week

I haven't tried sourdough yet, but I struggle with my bread-baking skills. I used to live in an area with a much lower elevation, but now we're in an area that is almost 4,000 feet above sea level. My bread rises in less than half an hour instead of the usual 2 hours, and the flavor isn't as good either. Ideas?

All of my recipes at The Perfect Loaf will work well for you at high altitudes, so there's no need to worry.

I have some tips on how to deal with this, though. They will give you a good idea of how to adjust your baking, if necessary (again, not specifically necessary with my recipes, but it's good to keep in mind, especially if you're at a much higher elevation than my 5,280 ft (1,600 m).

Check out my tips here:

https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/

🛟 2 Ways I Can Help You Today

Learn how to make great sourdough bread with high-protein white flour (bread flour).
Interested in what the tangzhong technique can do for your bread? (Read: softness! Extended shelf life! Easier-to-handle dough!)

📙 What I'm Reading and Listening To

Pizza Dough Hydration Explained (YouTube). A really helpful look at various dough hydrations and their effect on the final pizza.
Make Sourdough Focaccia with Maurizio Leo (YouTube). Watch me make my focaccia with the folks at Ooni!

I'll be back tomorrow with a link to my finished recap of my two trips in Italy with bakers. Happy fall baking!

Join me in the member's community, master sourdough, and get baker's perks.

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🍞 How I make the softest sourdough pretzels