Einkorn pretzels

This lovely recipe comes from the Jovial Foods Founder and author the late Carla Bartolucci. They are excellent. 1 batch of sourdough levain or you can use a yeast levain as well. 1/2 cup plus two tablespoons of warm water 1 teaspoon pure maple syrup 4 cups (480 g) einkorn all purpose flour 1

Learn how to make the BEST homemade bagels! This easy bagel recipe calls for a handful of basic ingredients, and they come out chewy and delicious every time. | Love and Lemons #bagels #baking #breakfast #brunch

It's great to enjoy a treat like this knowing you are feeding your body the necessary whole grains. These Einkorn soft pretzels are moist, soft, and yummy! Brush 'em with butter and sprinkle generously with salt. Mmmm!!!

Wholesome food doesn't have to taste bland, and our Sourdough Einkorn Pretzel Rolls are a proof! These little guys are complements of my beer brewing, bread baking husband who has enough patience to experiment with ratios, cultures and temperatures until he gets a perfect result. This recipe is made with two equal parts of flour

One of the goals that I set for myself in 2018, and one that I am probably most proud that I have managed to implement in my daily life was to change the way that I shop. Whether it be shopping for clothing, or housewares, or bath products and groceries… Essentially I wanted to challenge

I can't take full credit for this recipe. My inspirational recipe was Maria Emmerich's "Healthified Sub" recipe. I changed the water, added yeast for flavor and of course, added some Einkorn flour. Oh, I also reduced the salt. Man, the house smells like a bakery while these are baking.....you know that smell! These rose nicely,…

This Einkorn Cinnamon roll recipe is made with simple ingredients and makes the light and fluffy, soft and chewy cinnamon rolls.

You haven't lived until you've had these delicious garlic knots seasoned with a homemade garlic butter! Truly delicious and goes perfect with any pizza night or soup!

Two Ingredient Dough Soft Pretzels are SUPER EASY to make. No yeast and no waiting for the dough to rise. Just mix the dough, form the pretzels, dip in baking soda water and bake!

Pretzels may be my biggest weakness. They'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.