Homemade Spelt Pretzels with Everything Seasoning


Looking for a fun weekend baking project that you can enjoy all week long? This is it. I’ve adapted my bagel recipe into pretzel form and with spelt flour.

Fluffy on the inside, a crispy exterior, and lots of flaky salt and seeds, these are going to be delicious no matter what shape you make them. Have fun with a traditional twist or make your own. 

Pretzels are definitely a nostalgic food for me- anyone else obsessed with those “Super Pretzels” you’d store in the freezer and microwave?

These are a little different- they require a lot more than a 30 second blitz in the microwave. Buuuuut there’s the satisfaction of making the dough yourself, seeing it rise, and having full control as to what goes into the dough. 

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Homemade Spelt Pretzels with Everything Seasoning

Adapted from my bagel recipe
  • 9 ounces (1 cup + 2 tablespoons) warm water (about 100 degrees- just above room temperature)
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey
  • 15.5 ounces (just under 3 1/2 cups) total flour, 1) 8 ounces all purpose flour (or whole wheat flour; if using whole wheat flour, add another tablespoon (0.5 ounces) of water into the mix) 2) 7.5 ounces spelt flour
  • 3 teaspoons salt, divided- 2 teaspoons salt for dough; 1 teaspoon salt for boiling water
  • 1 teaspoon baking soda
  • 1 egg, beaten (for egg wash)
  • toppings of your choice- for an everything bagel: flaky sea salt, my favorite; Maldon poppy seeds, sesame seeds, dry minced garlic (regular garlic powder works in a pinch too), & dry minced onion
  • The beauty about this is you can omit or add more of whatever spices you like!

This is a simplified version of the directions. If this is your first time making a dough like this, please see here for a more detailed version. The steps are exactly the same, except you will shape the pretzels differently than a bagel!

  • In a large bowl, add in warm water, yeast, and honey. Let sit for 5 minutes to bloom.
  • Add in flour and salt (2 teaspoons) and stir into dough. Let sit for another few minutes.
  • Knead dough for a brief period of time (3 minutes).
  • Place dough into a well oiled bowl. Cover with plastic wrap and place in fridge for an hour.
  • Divide dough into 9 pieces and roll into a bagel shape and place on baking sheet. Cover with plastic wrap and place in fridge overnight.
  • Preheat oven to 500.
  • Let dough come to room temperature while bringing a large pot of water to a boil. Add in baking soda and 1 teaspoon of salt. Reduce heat to a simmer.
  • Do the float test.
  • Boil each bagel for 90 seconds– flip each one about halfway through. Place back on baking sheet.
  • Brush egg wash onto each bagel lightly and sprinkle seasonings onto each bagel.
  • Reduce oven temperature to 450. Bake bagels until golden, about 16-20 minutes, rotating the sheet halfway through to ensure even browning.
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