📝 About This Recipe
Experience the deep, nutty soul of ancient grains with these handcrafted spelt soft pretzels. Spelt flour offers a more complex, buttery flavor and a lighter crumb than modern wheat, creating a snack that is both wholesome and incredibly indulgent. Finished with a traditional lye-style soda bath and a sprinkle of coarse sea salt, these pretzels boast a shatteringly crisp mahogany crust and a pillowy, tender interior.
🥗 Ingredients
The Dough
- 4 1/2 cups Spelt flour (high-quality white or light spelt flour)
- 1 1/2 cups Warm water (between 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Honey (to feed the yeast and add depth)
- 2 teaspoons Fine sea salt
The Alkalizing Bath
- 8 cups Water
- 1/2 cup Baking soda (essential for the dark crust and pretzel flavor)
Finishing Touches
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Coarse pretzel salt (or flaky Maldon salt)
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.
-
2
Add the melted butter, fine sea salt, and 3 cups of the spelt flour. Using the dough hook attachment, mix on low speed until combined.
-
3
Gradually add the remaining spelt flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Note that spelt gluten is more fragile than wheat, so avoid over-mixing.
-
4
Knead the dough on medium-low speed for about 4-5 minutes. The dough should be smooth and slightly tacky, but not sticky. If it's too wet, add a tablespoon of flour at a time.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
-
6
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly spray with non-stick spray.
-
7
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 100-110g each).
-
8
Roll each piece into a long rope, roughly 20-22 inches long. To shape, make a U-shape, cross the ends twice, and fold them back down to the bottom of the U, pressing to adhere.
-
9
In a large pot, bring the 8 cups of water and 1/2 cup of baking soda to a rolling boil. Be careful, as it will foam up initially.
-
10
Carefully drop 1-2 pretzels at a time into the boiling water for exactly 30 seconds. Use a slotted spatula to flip them halfway through. Remove and drain slightly before placing on the prepared baking sheets.
-
11
Brush the top of each boiled pretzel with the egg wash and sprinkle generously with the coarse pretzel salt.
-
12
Bake for 12-15 minutes, or until the pretzels reach a deep, dark golden brown color. Rotate the pans halfway through for even browning.
-
13
Immediately upon removing from the oven, brush the pretzels with the additional melted butter for a professional, glossy finish and extra flavor.
-
14
Transfer to a wire rack to cool for at least 5 minutes before serving. Enjoy while warm!
💡 Chef's Tips
Spelt gluten is delicate; do not over-knead or the pretzels may become tough rather than chewy. If the dough keeps shrinking back while rolling the ropes, let it rest for 5 minutes to relax the gluten. For a deeper 'pretzel' flavor, bake your baking soda on a tray at 250°F for an hour before using it in the water bath to increase its alkalinity. Ensure your water bath is at a true boil; this gelatinizes the starch on the surface for that iconic crust. Always use parchment paper or a silicone mat, as the alkaline bath can cause the pretzels to stick aggressively to bare metal.
🍽️ Serving Suggestions
Serve warm with a side of sharp Obatzda (Bavarian cheese spread) or spicy stone-ground mustard. Pair with a crisp German Pilsner or a malty Amber Ale to complement the nutty spelt notes. For a sweet twist, skip the salt and toss the buttered pretzels in cinnamon sugar. Slice horizontally and use as a unique, artisan bun for a bratwurst or ham and Swiss sandwich. Serve alongside a hot bowl of beer cheese soup for the ultimate comfort meal.