The wholemeal spelt pretzels simply taste incredibly good. A Bavarian specialty made wholesome. You can always use them. Perfect for work or at home at any time.
Wholemeal spelt pretzels
They simply look good enough to eat. The wholemeal spelt pretzels go best with one of my ingenious spreads. You can also add lettuce, cucumber, tomatoes and other raw vegetables on top of the spread.
Wholemeal spelt pretzels
Ingredients
Pre-dough
- 300 g whole spelt flour
- 3 g dry yeast
- 1 tbsp lemon juice
- 3 g salt
- 10 g date flour
- 200 ml plant drink or water
Flour cooking piece
- 100 g whole spelt flour
- 5 g salt
- 300 ml water
Main dough
- 300 g whole spelt flour
- 3 g dry yeast
- 2 g salt
Instructions
Pre-dough
- Mix the ingredients for the starter dough together and knead. Cover and leave to rise overnight in the fridge.
Flour cooking piece
- Put the ingredients in a pan. Then cook to a thick porridge. When the porridge has cooled down, cover and refrigerate overnight. Either in the fridge or in the cellar.
Main dough
- The next day, place the starter dough, the flour mixture and the mixed ingredients for the main dough in the bowl of the food processor. Knead everything in the food processor for 10 minutes. However, the flour mixture for the main dough should only be added little by little.
- The dough should come away from the bowl easily.
- Cover the dough and leave to rise at room temperature for 2 hours.
Finishing
- Cut off small pieces of dough from the risen dough and form long strands. The middle part should be thicker than the two ends.
- Shape each strand individually into pretzels. Place 3 pretzel pieces at a time on a plate and leave to freeze in the freezer for approx. 20 – 30 minutes.
- Boil 1.5 l – 2 l of water with 1 teaspoon of salt and 50 g of household baking soda. Then turn down the heat so that the water only boils slightly.
- Preheat the oven to 220 degrees celsius fan.
- Dip the pretzels individually into the water for approx. 30 seconds. When the pretzel floats to the top, remove with a slotted spoon and place on a baking tray lined with baking paper. Treat all the pretzels one by one. If you prefer your pretzels with salt, you can sprinkle them with coarse salt.
- Then bake in a fan oven for approx. 18 minutes. Open the oven door every 5 minutes to allow the steam to escape.
Tips
If you don’t want to use household baking soda, you can boil the water with just salt. This will keep the pretzels light in color, but they will not be as crispy.
You can also prepare the pretzels with type 1050 spelt flour as an alternative to wholemeal spelt flour or use half/half.
Interesting to know
The baker dips the pretzel into a cold caustic soda solution. This is why such pastries are also called lye pastries. Of course, household baking soda is not as strong, but there is still a certain taste.
