The Seattle Seahawks defeated the San Francisco 49ers 20-17 with a 13-yard rush into the end zone by quarterback Geno Smith in the game’s final minutes.

It was the 49ers’ third defeat this season via a fourth-quarter collapse, the others also coming against NFC West opponents — at the Los Angeles Rams in Week 3, and at home against the Arizona Cardinals on Oct. 6.

The Seahawks (5-5) snapped a six-game losing streak to the 49ers thanks in massive part to Smith’s heroics on the final drive. Smith completed 7-of-8 passes for 54 yards and had a 16-yard scramble two snaps before his touchdown. Smith overcame a sack by Leonard Floyd, all while Nick Bosa remained on the sideline with a new hip/oblique injury that forced him out in the third quarter and could shelve him longer.

Next up is a visit Sunday to the Green Bay Packers, who improved to 7-3 after winning in Chicago 20-19 on a blocked field goal as time expired.

The San Francisco Giants are a team many people will keep a close eye on this offseason. With a new front office in place, led by president of baseball operations Buster Posey, there is potential for intrigue.

How will the new regime differ from the previous one, which was managed by Farhan Zaidi? Will San Francisco be able to lure free agents successfully after striking out so many times recently?

While hitters are tough to convince, the Giants should be able to find success bringing in pitching. Oracle Park is a big draw as it is considered a pitcher’s paradise.

With Blake Snell hitting free agency again, the Giants may have a void in their rotation. Here are four pitchers San Francisco should target to replace Snell.

The talented right-hander landed on the injured list and missed about two months of last season. But, his talent showed in the postseason after he knocked off the rust.

Buehler allowed six runs in the second inning of his outing against the San Diego Padres in the NLDS. In his 14 other innings of postseason action, he allowed no runs and struck out 13.

He could be one of the most valuable pitchers in free agency this offseason. He carries immense upside as a top-of-the-rotation producer when everything is clicking. 

Last season was a renaissance for the veteran left-hander with the New York Mets. He changed his arm slot and the results were terrific, as he realized the immense potential he carried as a youngster. He went 12-6 with a 3.74 ERA as the Mets reached the NLCS.

Now back on the free agent market, he has proven he has ace-level stuff. With Logan Webb atop the Giants’ rotation, Manaea can slide into the No. 2 role in his second go-round with the franchise.

If San Francisco wants to replace Snell with another southpaw, the veteran is an excellent option.

Adding a pitcher of Williams’ caliber would make a lot of sense because of the versatility he brings, even as San Francisco has a group of young pitchers hoping to break through and continue their development in the rotation next season.

Replicating the success he had in 2024 feels unlikely (6-1, 2.03 ERA, 59 strikeouts), but Williams can provide middle-of-the-rotation production. If the young pitchers flourish he can move down the pecking order.

HIs experience coming out of the bullpen would allow him to be used in a hybrid role alongside Jordan Hicks. Versatility, maneuverability and affordability would all be attractive to the Giants.

If San Francisco wants to make a big splash, the Giants could sign Fried, one of the market’s top left-handers, to replace Snell, should he depart.

The talented Atlanta Braves star brings a lot to the table. Durability has been an issue, but production has not. More importantly, he has extensive postseason experience that can help a team attempting to get back into contention.

A two-time All-Star with incredibly consistent production in the regular season, Fried would create a strong one-two punch with Webb atop the team’s rotation.

Until the start of the coronavirus pandemic, which helped bring home baking to new areas of the country, sourdough bread was largely synonymous with one American city: San Francisco.

Even the San Francisco 49ers mascot – a staple at home games since the mid-1990s – is named Sourdough Sam. His favorite food, according to the team’s website, is “clam chowder in a sourdough bread bowl.”

But what connects sourdough and San Francisco? Fox News Digital reached out to the CEO of one of the city’s most storied bakeries to find out more about this culinary classic.

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“Sourdough bread is a type of bread made by fermenting dough using naturally occurring lactobacilli and yeast,” Dan Giraudo, CEO of Boudin Bakery, told Fox News Digital.

Boudin Bakery was founded in 1849 and celebrated its 175th anniversary this year. 

It is San Francisco’s oldest continuously operating company and is home of “the original San Francisco sourdough,” Giraudo said via email. 

The fermentation process behind sourdough, Giraudo said, gives the bread “a distinctive tangy flavor and chewy texture.” 

“He created a unique sourdough bread using the natural wild yeast found in San Francisco’s climate.”

Boudin Bakery has been making sourdough bread in San Francisco since 1849, Giraudo said, when a French baker named Isidore Boudin arrived in the city.

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“He created a unique sourdough bread using the natural wild yeast found in San Francisco’s cool fog climate, which gave the bread a signature flavor,” Giraudo said.

That specific wild yeast, known by its scientific name, “lactobacillus sanfranciscensis,” is what makes San Francisco’s sourdough bread so unique. 

Boudin Bakery has been making sourdough bread in San Francisco since 1849, using the wild yeast found in the city.  (Boudin Bakery)

“This wild yeast, combined with traditional techniques, led to a distinct variety of sourdough that became a culinary symbol of the city,” Giraudo said. 

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Boudin Bakery has been using the same “mother dough” sourdough starter since 1849, Giraudo told Fox News Digital.

A woman is all smiles as she eats clam chowder in a sourdough bread bowl in San Francisco. (iStock)

“This starter is carefully maintained and has been fed daily to preserve its natural flavors and wild yeast culture,” he said. 

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“This continuity and attention to tradition set Boudin’s sourdough apart from others, giving it a taste and texture that are hard to replicate.” 

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Today, Boudin Bakery has locations throughout California, including at San Francisco International Airport and a replica bakery at Disney California Adventure. 

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Its flagship location, at San Francisco’s Fisherman’s Wharf, offers tours. 

Boudin Bakery & Cafe’s flagship location is at Fisherman’s Wharf in San Francisco. (Boudin Bakery)

Boudin Bakery, Giraudo said, “is more than just a bakery. It’s a piece of San Francisco’s history.” 

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“Our journey from a small bakery to a renowned institution is a testament to our enduring legacy and commitment to quality,” he said.