Spelt is an ancient grain related to wheat. Contrary to what some believe, it is not gluten-free like many other ancient grains. It can be a little hard to find so check your specialty aisle in your grocery store or try a store like Whole Foods or an ethnic grocer. Spelt has a distinctive, nut-like taste and is very high in nutrients. It also makes a great pretzel.
Place all of the ingredients in the bread machine in the order indicated in the ingredients section of the recipe and select the basic dough setting.
When the dough is done, dump out of the bread pan onto a lightly floured surface.
Preheat the oven to 375 degrees Fahrenheit or 176 degrees Celsius.
Using a rolling pin, roll out the dough to a thin sheet.
Cut the sheet into long strips about an inch wide.
Roll the strips forming dough strings.
Form the stings into a pretzel shape.
Bring a large pot of water to a boil and drop the pretzels into the boiling water a few at a time.
Flip in the water with a slotted spoon after 15 to 20 seconds and boil for another 15 to 20 seconds.
Remove from the boiling water with the slotted spoon and let dry on a wire rack.
Glaze the pretzels with the egg yolk wash.
Sprinkle your choice of toppings onto the raw pretzels.
Bake on a lightly oiled cookie sheet for 15 to 20 minutes or until browned to your liking.
Remove from the cookie sheet and serve immediately or reserve for later.