Why Spelt Pretzels?
Spelt pretzels are a brilliant mix of tradition and nutrition. They’re golden, chewy, and slightly nutty thanks to the wholegrain spelt flour. They make a tasty snack or party favourite that feels homemade and satisfying.
Easy and Fun to Make
This recipe is great for beginners. The dough is simple to handle, and shaping the pretzels is surprisingly relaxing. A quick dip in baking soda water gives that classic pretzel crust—no special tools needed.
Twist Up a Treat: Soft Spelt Pretzels
Description
These soft pretzels are made with wholegrain spelt flour, offering a nutty twist on a classic snack. Golden on the outside and soft inside, they’re ideal for dipping or munching on their own.
Ingredients
For the dough:
For the pretzel bath:
For topping (optional):
Instructions
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Make the Dough: In a large bowl, mix flour, yeast, and salt. Add warm water and olive oil. Stir to form a soft dough.
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Knead: Knead on a lightly floured surface for 8 minutes until smooth.
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First Rise: Place dough in a greased bowl. Cover and rest for 1 hour until doubled.
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Shape: Divide dough into 8 equal parts. Roll each into a long rope and twist into a pretzel shape.
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Boil the Water: Dissolve bicarbonate of soda in boiling water in a heatproof bowl.
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Dip the Pretzels: Carefully dip each pretzel into the soda water for 30 seconds. Drain and place on a lined baking tray.
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Top: Brush with beaten egg and sprinkle with sea salt or seeds.
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Bake: Bake at 200°C (fan 180°C) for 12–15 minutes until deep golden brown.
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Cool: Let cool for 5–10 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Cholesterol 15mg5%
- Sodium 320mg14%
- Potassium 150mg5%
- Total Carbohydrate 33g11%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These pretzels are best eaten the same day but can be frozen and reheated. Avoid overproofing after shaping.
