Spelt garlic butter pretzel rolls get their deep golden crust from a quick baking soda bath, the same trick used on classic pretzels. Spelt flour gives the crumb a light, nutty base that still holds a soft, chewy bite. A warm garlic butter finish soaks into the crust right after baking.
The dough comes together in one bowl and needs one rise before shaping. Spelt has weaker gluten than regular wheat, so the kneading time stays short and the dough stays soft, not stretchy.
Each roll gets dipped in the baking soda bath for 20 seconds per side before it goes into the oven. That step is what turns the crust dark and gives the rolls their pretzel chew.
These rolls work well next to soup, alongside a cheese board, or split for sandwiches. You can shape and bathe them the night before if mornings feel rushed.
Why You’ll Love This Recipe
- Deep golden crust from a real pretzel bath
- Soft, nutty crumb thanks to spelt flour
- Garlic butter finish soaks in while warm
- Dough rises once, shapes in under 15 minutes
Ingredient Notes
- White spelt flour: Gives a lighter crumb than whole spelt. Whole spelt works too but the rolls turn denser and need about 15-20 ml extra water.
- Yeast: Instant or active dry both work. Active dry needs the 5-minute proof in warm water before mixing.
- Baking soda: Creates the alkaline bath that gives pretzel rolls their dark crust and chew. Don’t swap in baking powder, it won’t work the same way.
- Garlic butter: Fresh minced garlic gives the best flavor. In a pinch, use 1/2 tsp garlic powder stirred into the melted butter.
Spelt Garlic Butter Pretzel Rolls: Soft and Golden
Description
This dough uses white spelt flour for a lighter, nutty crumb, gets dipped in a baking soda bath for pretzel color, then finishes with a garlic butter brush right out of the oven.
Ingredients
Dough
Baking Soda Bath
Topping
Instructions
- Warm the water to 110 F / 43 C in a mixing bowl. Stir in the honey and yeast, then let sit 5 minutes until foamy.
- In a stand mixer bowl or large mixing bowl, combine the spelt flour and salt. Add the yeast mixture and melted butter, and mix until a shaggy dough forms.
- Knead 5-6 minutes on low speed, or by hand, until the dough is smooth and slightly tacky. Spelt gluten is weaker than wheat, so stop once the dough holds together, overworking it makes the rolls dense.
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes, until roughly doubled.
- Punch down the dough and divide into 10 pieces, about 85 g each. Roll each piece into a tight ball, cover, and rest 10 minutes.
- Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
- Bring the water to a boil in a 4-quart / 3.8 L saucepan. Stir in the baking soda until dissolved.
- Working in batches of 2-3, lower the dough balls into the baking soda bath for 20 seconds per side. Use a slotted spoon to transfer them to the sheet pan.
- Score an X on top of each roll with a sharp knife. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake 18-20 minutes, until the crust turns deep golden brown and the rolls reach an internal temperature of 200 F / 93 C.
- While the rolls bake, melt the butter for the topping in a small saucepan, add the minced garlic, and cook 1 minute until fragrant, not browned.
- Brush the warm rolls generously with garlic butter and scatter with parsley. Serve warm.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 268kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 380mg16%
- Potassium 120mg4%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 6g12%
- Vitamin A 250 IU
- Vitamin C 1 mg
- Calcium 20 mg
- Iron 1.5 mg
- Vitamin E 0.3 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 90 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* 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
- Baking soda bath is what gives pretzel rolls their chew and color, don't skip it.
- Dough should feel tacky, not sticky, add flour 1 tbsp at a time if needed.
- Rolls sound hollow when tapped on the bottom once fully baked.
- Work in batches of 2-3 rolls in the baking soda bath so the water stays at a steady simmer.
