Spelt Garlic Butter Pretzel Rolls: Soft and Golden

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

Dough balls simmering in a baking soda bath in a steel pot, turning glossy before their trip to the oven.

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.

A halved warm pretzel roll on a linen napkin next to a bowl of soup, steam rising in soft morning light.

Prep Time 25 mins

Cook Time 25 mins

Rest Time 70 mins

Total Time 2 hrs

Cooking Method: Mixed

Cuisine: European

Courses: Side Dish

Difficulty: Medium

Cooking Temp: 200 C

Servings: 10

Estimated Cost: 0.55

Calories: 268

Best Season: all_year_round

Dietary: Contains dairy and egg, Contains gluten (spelt), Vegetarian

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

300 ml warm water (110 F / 43 C)
1 tbsp honey
2 1/4 tsp active dry yeast ((7 g))
500 g white spelt flour (plus extra for dusting)
1 1/2 tsp fine salt
30 g unsalted butter, melted

Baking Soda Bath

2.5 l water ((10 cups))
60 g baking soda ((1/3 cup))

Topping

1 egg, beaten (for egg wash)
1 tbsp pretzel salt or flaky sea salt
60 g unsalted butter, melted (for garlic butter)
3 garlic cloves, minced
2 tbsp fresh parsley, chopped

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
7
Bring the water to a boil in a 4-quart / 3.8 L saucepan. Stir in the baking soda until dissolved.
8
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.
9
Score an X on top of each roll with a sharp knife. Brush with the beaten egg and sprinkle with pretzel salt.
10
Bake 18-20 minutes, until the crust turns deep golden brown and the rolls reach an internal temperature of 200 F / 93 C.
11
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.
12
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.

Keywords: spelt pretzel rolls, garlic butter pretzel rolls, spelt bread rolls, homemade pretzel rolls, baking soda bath pretzels

Equipment

stand mixer or large mixing bowl
4-quart / 3.8 L saucepan
slotted spoon
sheet pan 33 x 46 cm / 13 x 18 inch
pastry brush
wire cooling rack

Tips

Warm the water to 110 F / 43 C exactly, hotter water kills the yeast before it can rise.
Stop kneading spelt dough once it clears the bowl sides, extra kneading tears the weaker gluten strands.
Work fast during the baking soda bath, more than 30 seconds per side turns the crust bitter.
Score each roll right before baking so the X opens cleanly instead of tearing randomly.
Brush garlic butter on while the rolls are still hot so it soaks into the crust instead of sitting on top.

Variations

Swap the garlic butter for a rosemary and thyme herb butter for a milder, herby finish.
Fold 80 g shredded cheddar into the dough before shaping for a cheesy version.
Skip the egg wash and use only melted butter before baking for a softer, matte crust.

Storage and Reheating

Spelt garlic butter pretzel rolls keep in an airtight container at room temperature for 2-3 days. Store them once fully cooled so the crust doesn't turn soft.

Reheat in the oven at 160 C / 325 F for 5-6 minutes wrapped loosely in foil, which brings back the chew without drying out the crumb. A few seconds in the microwave softens them fast but the crust loses its snap.

Freeze baked, cooled rolls in a freezer bag for up to 2 months. Thaw at room temperature, then reheat in the oven at 160 C / 325 F for 8-10 minutes straight from frozen if needed.

Serving Suggestions

Spelt garlic butter pretzel rolls work well split open and dunked into a bowl of tomato or potato soup. The garlic butter crust adds more to a broth-based soup than a plain roll would.

Set them out on a cheese board next to soft cheeses and cured meats, or slice them in half for small sandwiches with ham and mustard.

For a casual dinner, serve them warm alongside a roast or grilled chicken instead of regular bread rolls.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-garlic-butter-pretzel-rolls/

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!