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.

Prep Time 20 mins

Cook Time 15 mins

Rest Time 60 mins

Total Time 1 hr 35 mins

Cuisine: European

Courses: snack

Difficulty: Beginner

Servings: 8

Estimated Cost: 4

Calories: 235

Best Season: Suitable throughout the year

Dietary: 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

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.

2
Knead for 8–10 minutes until smooth. Add a bit more flour if sticky.

Let the dough rise.

3
Cover and rest for 1 hour until doubled.

Shape the pretzels.

4
Divide dough into 8 pieces. Roll each into a long rope and twist into a pretzel shape.

Prepare the soda bath.

5
Bring water and baking soda to a simmer. Dip each pretzel for 20–30 seconds.

Brush and season.

6
Place pretzels on a tray, brush with egg wash, and sprinkle coarse salt.

Bake.

7
Bake at 220°C / 430°F for 12–15 minutes until golden brown.

Cool slightly and serve.

8
Let them rest for a few minutes before eating.

Nutrition Facts

Servings 8

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%

* 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.

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

Tips & Variations

Boost the Flavour

Brush the hot pretzels with melted garlic butter for a richer snack. Add cheese on top before baking for a savoury crust.

Change the Texture

If you prefer a softer pretzel, reduce baking time by two minutes. For more crunch, extend by one or two minutes until deep golden brown.

Conclusion

These Spelt Beer Pretzels are warm, flavourful, and simple to make at home. They rise easily, bake quickly, and work with sweet or savoury dips. Try a batch today and enjoy fresh pretzels with a homemade touch.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-beer-pretzels/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!