If anyone missed Sunday's bake-along, hop in tomorrow and get to twisting 🤣🥨 Here's the recipe 🥨👉🏼 https://crumb-table-collection.vercel.app/?recipe=af7c7a3b-d76a-4011-9cdd-bd6fdbc30c50

For those who can't join today's live coffee hour call, I don't want to leave you out!! So here's our thread to chat about today's topic: Hydration Confessions💧 🗣Convo topics: • What hydration do you naturally gravitate toward? • What number scares you? • Who loves wet dough and who avoids it at all costs? • What’s a texture you love in bread, and what hydration usually gets you there? • If you could go back and give beginner-you one hydration tip, what would it be? • If there's any questions floating in your mind about hydration, ask them! __ Just a fun, honest chat about where we all are on the hydration scale! ⚖️ Let's talk about it! 💬 ☕️If you're able, I'd love to chat live with you at 1:30pm-2pm CST 👉🏼 https://www.skool.com/live/xc9XdcsNbm2

First of all I want to thank everyone who showed up and did the thing!!👏🏻🎉 Your pretzels were as gorgeous as they were delicious (from what I'm told😅)!! You guys did AWESOME and I'm super proud! Enjoy the quick recap video of our day yesterday!! It was a pleasure baking with y'all and I can't wait to do it again☺️🎉🫡

This will be our post to comment and chat on for tomorrow's bake-along!! [🟢UPDATE: I have flourrr🎉] I'm currently out of flour🤦🏻‍♀️ so unless I'm able to get some today I'll have to just watch and interact with y'all 🤣😅 Pretzels were one of the first things I tried when I started sourdough! Funny enough, the first batch I made is still the best one I've made yet - visually at least lol. They were gorgeous because I really took the time to shape them carefully! I can't wait to see your pretzels take shape!! Look over the recipe to get familiar with it before we start! 🥨👉🏼 https://crumb-table-collection.vercel.app/?recipe=af7c7a3b-d76a-4011-9cdd-bd6fdbc30c50

Let's shape these pretzels!! You don't need much flour for shaping these! Just enough to loosen any stickiness but still have some grip against the counter to roll them out! Using both hands, roll out your divided dough into a rope. Pick it up by the ends and transfer it to your lined baking sheet, creating a U shape with the dough. Twist the ends until little nubbys are left, then fold the nubbys down onto the bottom of the U, pressing them in gently! Tidy it up if needed so it looks balanced and even - that classic pretzel shape☺️ 📸Snap a picture and show us in the thread!!