⭐
🔥
10d • 🥖 Saturday Bake Along
📌 Welcome to Pretzel Week
This week the kitchen smells like pretzels. We’re making soft pretzels from scratch, and I mean the real thing. Chewy crust, soft pillowy inside, deep golden brown. Better than any mall pretzel you’ve ever had.
Here’s the thing about a pretzel. What makes it a pretzel isn’t the shape. It’s the bath. Before these go in the oven, they take a quick dip in boiling water with baking soda stirred in. That alkaline bath is what gives you the dark color, the shine, and that chewy pull when you bite in. Skip it and you’ve just got bread shaped like a pretzel. That same bath is the magic behind our pretzel loaf, so if you’ve baked that one with us, you already know the secret.
Three ways in this week. Pick the one that fits you:
🥨 Classic Soft Pretzels. Yeasted, start to finish in about two hours. Best entry point.
🥨 Sourdough Soft Pretzels. Naturally leavened, deeper flavor, and you can stretch it overnight. Twists, bites, or buns.
🥨 Kids Can Bake Pretzels. No mixer, built-in science lessons, made for little hands at the counter.
Saturday we bake together. Working thread opens at 8:00 AM ET. Mix with us, post your photos, ask your questions in real time.
No lye. No special equipment. Just baking soda, a pot of water, and your hands.
Pull up a stool. Let’s twist.
Perfection is not required. Progress is.
Henry ⭐🔥
30
328 comments
📌 Welcome to Pretzel Week
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by