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
Units
Scale
- 2 1/4 tsp (17 grams) dry active yeast
- 1 tbsp (14 grams) granulated sugar
- 1 cup (150 grams) spelt flour
- 2 1/2 cups (375 grams) all-purpose flour, plus extra for dusting
- 1 tbsp (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 tbsp water
- Coarse sea salt, for sprinkling
Instructions
- Pour 1 1/2 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