Caroline donned her baking hat again and this time made us some soft German pretzels known as Laugenbrezel. Her flour of choice was spelt chosen from the long list of flours we now have on hand. Which flours you ask? Rye meal, organic bread, artisan, pumpernickel, dark rye, white spelt, whole grain spelt, whole wheat, almond, paleo, coconut, and we also have rye chops though they don’t count as flour. These pretzels turned out so good that she floated the idea of making donuts. Personally, I think this is a horrible idea as I’d likely eat some kind of majority of them before they ever cooled to much below 175 degrees each. I can’t speak with authority what makes these particular pretzels soft German ones but Caroline did boil them in water with a good amount of baking soda, so maybe that’s it? [I used a German recipe, so that would be another reason – Caroline] Extra thanks to the folks at Jacobsen Salt Company out at Netarts Bay, Oregon for the salt that dusts our pretzels.