Spretzels! (Spelt Flour Pretzels)
Prep time
Cook time
Total time
A salty, dense, but fluffy pretzel made with the goodness of spelt flour. Low in gluten & lactose.
Recipe type: Snacks
Cuisine: Modern Australian
Serves: 8 large
  • 1½ cups wholemeal spelt flour
  • 1½ cups white spelt flour
  • 1 teaspoon sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1⅓ cups warm water
  • 1 sachet dry yeast
  • 2 tablespoons unrefined sugar or honey
  • 80 grams unsalted butter, melted
  • Spray oil for coating
  • 3 litres water, boiling
  • ⅔ cup baking soda
  • 1 egg, lightly beaten (for egg wash)
  • sea salt & black sesame seeds to top
  • Roza's Gourmet Bearnaise Sauce for dipping
  1. In a large mixing bowl, sift flours & salt.
  2. Add in rosemary & gently whisk to combine.
  3. Set aside.
  4. Using a stand mixer, or large mixing bowl, combine water, sugar, yeast & melted butter.
  5. Combine using the dough hook, or a wooden spoon.
  6. Allow yeast to activate - about 5 minutes - (a froth will form on top to indicate activation).
  7. Add flour mix to yeast mix & combine on low speed, (or mix with spoon until combined).
  8. Increase speed to medium & continue to combine the dough until it pulls away from sides - this can take a few minutes, so be patient.
  9. Remove the dough from bowl & place on lightly floured flat surface & knead into a ball with your hands. Spelt flour does not need to be worked as long as wheat flour, so only knead until you see the dough begin to smooth out & become more elastic - it should only take a couple of minutes.
  10. Lightly coat the mixer bowl with spray oil & place dough back in.
  11. Cover with cling wrap & a tea towel in a warm spot for about an hour, or until dough has doubled in size.
  1. Preheat oven to 210 degrees Celsius.
  2. Bring the 3 litres of water to the boil in a large, wide saucepan.
  3. Line 2 large baking trays with baking paper.
  4. Remove dough & place onto lightly floured flat surface.
  5. Divide dough into 8 pieces of equal size. (I make a rectangle out of the dough, halved it, then havled it again, the halved it again).
  6. Roll each dough piece into a long, approx. 3 cm thick rope.
  7. Make a horseshoe shape, cross the open ends over each other, the over again, lifting the ends up & back to form the circles & gently join the ends onto the outer of the dough.
  1. Add the baking soda to the boiling water - go SLOWLY as it will bubble up quickly.
  2. Add pretzels to the water - 2 at a time - & allow them to cook for just on 30 seconds.
  3. Using a slotted spatula or flat spoon, remove each pretzel & place it on a baking tray. About 4 to a tray works for me.
  4. Repeat with remaining pretzels.
  5. Brush the pretzels with egg wash.
  6. Lightly sprinkle with sea salt & sesame seeds.
  7. Bake for 15 minutes or until golden brown.
  8. Remove from oven & allow pretzels to cool on a wire rack.
  9. Serve immediately on their own, or with a delicious sauce or dip, such as Roza's Gourmet Bearnaise Sauce.
These Spretzels are best eaten on the day they are made, but can be frozen for up to 1 month. Best eaten while warm. Enjoy!
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/06/05/spretzels-spelt-flour-pretzels/