Description
A soft pretzel with a healthy dose of spelt
Ingredients
Scale
- 2 ¼ teaspoons (17 grams) dry active yeast
- 1 tablespoon (14 grams) granulated sugar
- 1 cup (150 grams) spelt flour
- 2 ½ cup all-purpose flour (375 grams) plus extra for dusting
- 1 tablespoon (10 grams) kosher salt
- About 2 tablespoons (30 milliliters) canola oil
- 1/2 cup (125 grams) baking soda
- 12-ounce bottle (355 milliliters) pilsner or blond ale (optional)
- Coarse salt to garnish such as Maldon or fleur de sel
Instructions
- Pour 1 ½ cups (355 milliliters) lukewarm water into a bowl, and rain the yeast over it. Sprinkle the sugar on top and stir and set aside to activate for 5 minutes.
- In the electric mixer fitted with the dough hook attachment, combine the yeast mixture with the spelt flour, all-purpose flour and salt on slow speed for 2 to 3 minutes or until the dough is uniform and soft but not sticky. Transfer the dough to a lightly floured surface and knead into a tight ball. Brush a bowl that’s large enough for the dough to double in size with a bit of the canola oil and place the ball of dough in it; place the bowl in a large plastic bag, tie it loosely, and set it aside in a warm place in the kitchen for about 1 hour, or until the dough has doubled in size.
- Preheat the oven to 400°F (204ºC) and place an oven rack in the middle position of the oven.
- Brush two baking sheets with the remaining canola oil and set them aside.
- Turn the risen dough onto a table and pinch off 15 nuggets, about 2 ounces each. Take each nugget and roll into a snake about 20 inches long. Shape each pretzel by forming a loop then twisting the two ends together a couple of times and finally pinching them in the middle.
- Put the shaped pretzels on the oiled baking sheets and let them proof for 30 minutes or until the pretzels start to look puffy.
- Meanwhile prepare the alkaline solution: bring to a simmer 4 quarts (3,785 milliliters) of water -or 3 quarts of water (2,839 milliliters) plus the bottle of beer)- in a non-reactive medium-sized pot, and add the baking soda.
- Poach the proofed spretzels for 30 seconds on each side (use a slotted spoon to flip them gently in the simmering water) and transfer them to the prepared baking sheets.
- Before baking the spretzels make sure to garnish them with coarse salt somewhat generously…be careful though, salt is salt after all.
- Bake for 20 to 25 minutes or until the spretzels turn a rich golden brown. Let them rest for 10 minutes and remove from the tray. Serve and enjoy.
- Prep Time: 2 hours
- Cook Time: 25 mins