<https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/#recipe>
<http://schema.org/description>
"Pretzels may be my biggest weakness. They&#039;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."
<https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/?replytocom=2016889>