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Why These Pretzels Stand Out

Spelt Beer Pretzels are soft, rich, and surprisingly easy to make. The beer gives the dough a deeper flavour, while the spelt flour adds a warm, nutty note. The result is a pretzel with a crisp outside and a soft, chewy centre.
This recipe works well for beginners and delivers consistent results without complicated steps.

What Makes Them a Great Choice

These pretzels bake beautifully and pair well with dips, soups, or simple butter. The dough rises quickly because the beer helps activate the yeast. Spelt flour gives the pretzels more fibre than standard white flour, and the shape holds well in the oven.
Serve them warm, share them at gatherings, or make a batch ahead for snacking through the week.

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Spelt Beer Pretzels

Author: Valentina Cuisine: European Courses: snack Recipe Keys: B beer pretzels H homemade pretzels S soft pretzels S spelt bread S spelt pretzels

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 60 mins Total Time 1 hr 35 mins

Servings: 8 Estimated Cost: £ 4 Calories: 235

Best Season: Suitable throughout the year

Dietary:

V Vegetarian

Description

Soft, warm pretzels made with spelt flour and beer for a deeper, richer flavour. They bake with a crisp golden crust and soft centre. These pretzels are easy to shape, satisfying to eat, and perfect for dipping or snacking.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the Dough

• 350 g spelt flour
• 150 g strong white bread flour
• 1 tsp salt
• 1 tbsp sugar
• 7 g instant yeast
• 250 ml warm beer (lager or ale)
• 1 tbsp olive oil

For the Baking Soda Bath

• 1 litre water
• 2 tbsp baking soda

For Topping

• 1 egg (for brushing)
• Coarse salt (for sprinkling)

Instructions

Mix the dough.

1. Combine spelt flour, bread flour, salt, sugar, and yeast in a bowl. Add warm beer and olive oil. Mix until a dough forms.

Knead the dough.

1. Knead for 8–10 minutes until smooth. Add a bit more flour if sticky.

Let the dough rise.

1. Cover and rest for 1 hour until doubled.

Shape the pretzels.

1. Divide dough into 8 pieces. Roll each into a long rope and twist into a pretzel shape.

Prepare the soda bath.

1. Bring water and baking soda to a simmer. Dip each pretzel for 20–30 seconds.

Brush and season.

1. Place pretzels on a tray, brush with egg wash, and sprinkle coarse salt.

Bake.

1. Bake at 220°C / 430°F for 12–15 minutes until golden brown.

Cool slightly and serve.

1. Let them rest for a few minutes before eating.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 235kcal

% Daily Value *

Total Fat 3g5%

Saturated Fat 1g5%

Cholesterol 15mg5%

Sodium 530mg23%

Potassium 110mg4%

Total Carbohydrate 43g15%

Dietary Fiber 3g12%

Sugars 2g

Protein 8g16%

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* 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

Additional Notes

• Beer should be warm, not hot. This helps activate the yeast.
• Do not skip the baking soda bath; it creates the pretzel crust.

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Optional Substitutions & Variations

• Use non-alcoholic beer for the same flavour effect.
• Add seeds (sesame, poppy) after the egg wash.
• Use melted butter instead of egg wash for a softer finish.
• Add a pinch of smoked paprika to the dough for a deeper taste.

Keywords: spelt pretzels, beer pretzels, soft pretzels, spelt bread, homemade pretzels