<https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/#recipe>
<http://schema.org/recipeIngredient>
"4 1/2 cups all-purpose flour (einkorn, spelt or a mix of both)"
<https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/?replytocom=2016889>