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🍞 How I make the softest sourdough pretzels

Published about 2 months agoΒ β€’Β 3 min read

How I make the softest sourdough pretzels

The calendar says it's fall, and finally, the Southwest seems to agree. This week it's rained just about every day, and I'm reveling in that cool breeze and petrichor (what a lovely word, isn't it?) on the wind. Usually, we wait until October for this.

Naturally, I've been baking fall things, starting with my sourdough pretzel, a fav of mine for this time of year.

(In fact, watch me make these pretzels in my latest Reel.)

I love these pretzels for their contrasts: a thin, mahogany crust that crackles when you tear into it, and a soft, chewy interior. Dipped in mustard (or cheese, if you swing that way), they're hard to stop at just one.

I use lye at home to make them, and if you've been nervous about it, don't be. Wear gloves and safety glasses, give it a little respect, and dip away.

Here's a look at yesterday's bake:

In this week's newsletter:

  • Recipes: Sourdough pretzel, 90-Rye, Einkorn, Spelt/Rye/Whole Wheat, Baker's Date and Banana Tea Cake
  • Baking Help: How to bake at high (or low) altitude
  • Sourdough Links: Watch me make focaccia

🍞 Soft Sourdough Pretzel

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

🍞 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.

🍞 Einkorn Sourdough Bread

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

🍞 Spelt, Rye, and Whole Wheat

This recipe inspired my Rustico loaf in my cookbook (which I just noticed is on sale for over 50% off?!). 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.

🍞 Bread Baker's Date and Banana Tea Cake

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

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πŸ’¬ Member Discussion of the Week

I haven't tried sourdough yet, but I struggle with my bread-baking skills. I used to live at a much lower elevation, but now we're in an area 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 do have some tips for dealing 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/​

πŸ›Ÿ 2 Ways I Can Help You Today

πŸ“™ What I'm Reading and Listening To

Happy baking!

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Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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