This workshop can now be purchased as a recording of the live Zoom. You will receive an email within 24 to 48 hours of receipt that includes the link to rewatch, the recipes, and any additional notes from the workshop.  Please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list to avoid communication landing in your spam folder. For any questions, please email info@ritualfinefoods.com

In this workshop, you will learn to make and bake stone ground sourdough pretzels with a high percentage of whole grain spelt and rye flours. These tasty warm weather treats are made over 2 days for improved flavor and digestion but only require 15 minutes of baking time, making them highly rewarding without heating up the kitchen! Please note, the traditional lye method is not used in this workshop. 

Although you may want to only watch, this is an excellent opportunity to follow-along in the workshop. Sarah has the dough and pretzels prepared in all stages so that the shaping and also cues of fermentation are easy to observe and follow. The workshop ends with a toast with your favorite beverage and there is plenty of time for questions.

No refunds.