Up to the challenge of making your very own soft pretzels? Try these delicious, chewy and nutty “spretzels” made with spelt flour in addition to all-purpose flour
In addition to giving the pretzel dough earthy and nutty undertones, spelt provides the rich mahogany hues one expects in a pretzel without using lye (a corrosive alkaline substance commonly used in the commercial production of pretzels). To achieve that pretzel-like flavor that lye imparts, poach the spretzels in an alternative alkaline solution made with baking soda. And if you are really feeling it, add beer to the poaching liquid to give the spretzels a more authentic Germanic taste. Many recipes suggest that you brush pretzels with the alkaline solution and skip the step of poaching them altogether but for some of us a pretzel (like a bagel) is not a pretzel unless it has been poached.
Serve shortly after baking or reserve for later, in which case you may want to reheat for a few minutes before enjoying. Don’t forget the cold beer and a crock of strong mustard. 
The Clever Spretzel
- Total Time: 2 hours 25 minutes
- Yield: Makes 15 pretzels 1x
Description
These chewy and nutty ‘spretzels’ are made with spelt flour for a rich flavor and mahogany hue, poached in a baking soda solution for a classic pretzel taste.
Ingredients
- 2 1/4 teaspoons (17 grams) dry active yeast
- 1 tablespoon (14 grams) granulated sugar
- 1 cup (150 grams) spelt flour
- 2 1/2 cups (375 grams) all-purpose flour, plus extra for dusting
- 1 tablespoon (10 grams) kosher salt
- 1 1/2 cups (355 milliliters) lukewarm water
- 2/3 cup (160 milliliters) baking soda
- 10 cups (2.4 liters) water
- 1 egg yolk, beaten with 1 tablespoon water
- Coarse sea salt, for sprinkling
Instructions
- Pour 1 ½ cups (355 milliliters) lukewarm water into a bowl, sprinkle the yeast over it, and add the sugar. Stir to combine and set aside for 5 minutes until foamy.
- In the bowl of an electric mixer fitted with a dough hook, combine the spelt flour, all-purpose flour, and kosher salt. Add the yeast mixture and mix on low speed until well combined.
- Increase the speed to medium and knead the dough for about 5 minutes until it is smooth and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly brush them with oil.
- In a large pot, bring 10 cups (2.4 liters) of water and the baking soda to a boil.
- Turn the dough out onto a lightly floured surface and divide it into 15 equal pieces. Roll each piece into a 24-inch rope and form into a pretzel shape.
- Using a slotted spatula, carefully lower each pretzel into the boiling baking soda solution for 30 seconds. Remove and place on the prepared baking sheets.
- Brush each pretzel with the egg yolk mixture and sprinkle with coarse sea salt.
- Bake in the preheated oven for 12 to 14 minutes, or until deep golden brown. Transfer to a wire rack to cool slightly before serving.
Notes
For a more authentic taste, add beer to the poaching liquid. Serve shortly after baking for the best texture, or reheat before serving if made in advance. Pair with cold beer and strong mustard for a classic experience.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel
- Calories: 200
- Sugar: 1
- Sodium: 400
- Fat: 2
- Carbohydrates: 38
- Fiber: 3
- Protein: 6
- Cholesterol: 10
I’ve tried a few different recipes for baked pretzels but never quite got the “hockey arena” je ne sais quoi. This recipe is AMAZING, the poaching is a game changer. Thank you Roxanna!
One of my favorite things to eat at Cook’s County!