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Baked pretzels on a natural linen cloth.

Spelt Pretzels

Spelt pretzels, made with 100% spelt flour, are surprisingly easy to make at home. With a very short single rise, these are ready in no time.
Course Bread
Cuisine German
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 pretzels
Calories 239kcal


  • 300 ml water at room temperature
  • 1 tablespoon honey or maple syrup
  • ½ cube fresh yeast 2 1/4 teaspoons dried instant yeast
  • 1 tablespoon olive oil
  • 550 grams light spelt flour
  • 1 teaspoon sea salt
  • Coarse salt for topping

For Boiling

  • 2 litres water
  • 1 teaspoon baking soda


  • Add the water, honey, and yeast to a large mixing bowl. Whisk until well combined.
  • Stir in the olive oil.
  • Add about a third of the flour and the sea salt. Stir to mix, then add the remaining flour and mix until a shaggy dough forms.
  • Turn the dough out onto a work surface and knead until smooth and soft, sprinkling flour over as needed, 5-6 minutes.
  • Place the dough back into the bowl and let it rest for ten minutes while you prep the water and oven.
  • Preheat the oven to 200°C (400°F) and grease or line two large baking sheets.
  • Bring 2 litres (8 cups) of water to boil. Once the water is boiling, add the baking soda and reduce the heat to a high simmer rather than a rolling boil.
  • Start shaping the pretzels. Divide the dough into ten equal pieces (I recommend weighing). Shape each piece into a ball, then roll into a long strand, about 40cm (16 in.) in length.
  • Form a U-shape with the dough strand. Take each end and cross the dough over itself to make an X at the top, then twist once more, so you have a double twist.
  • Lift the twisted end and bring it back toward yourself, then press it down to form the pretzel shape. Brush lightly with water where the dough touches to ensure a better join.
  • Repeat until all of the pretzels are formed.
  • Boil each pretzel for 15-20 seconds, then carefully remove with a large slotted spoon. Place onto the prepared baking sheets.
  • Bake the pretzels for 15-17 minutes, or until golden.
  • Cool for ten minutes on the baking sheets before removing and serving.



In a fan-forced oven, the baking time may be reduced by a couple of minutes.
If the notes on shaping are confusing, please reference the video. It’s not complicated, but can be a bit difficult to grasp the first time – don’t worry if the first couple look a bit wonky.
Use two baking sheets if you have them. If you only have one, set aside half the dough, then shape, boil, and bake after the first batch is finished. You don’t want to leave boiled pretzels sitting around waiting to bake.
These simply don’t store well. If you don’t think you can eat a dozen in one day, I would recommend halving the batch rather than storing. Day old pretzels make excellent croutons, though!


Serving: 1g | Calories: 239kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 351mg | Potassium: 2mg | Fiber: 7g | Sugar: 2g | Vitamin C: 1mg | Calcium: 1mg | Iron: 3mg