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Spelt Pretzels Recipe

Yields1 Serving

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.

INGREDIENTS:
 1 1/4 cups of water at 110 degrees Fahrenheit or 176 degrees Celsius
 2 tbsp sugar
 1 1/2 tsp salt
 1 tbsp oil
 1 egg yolk at room temperature
 3 1/2 cups spelt flour
 2 1/4 tsp active dry yeast
GLAZING AND TOPPING:
 4 egg yolks
 2 tablespoons of water
 Various sprinkle options including coarse salt, peppercorns, poppyseeds caraway seeds, cracked pepper, rehydrated onion or garlic flakes, freshly chopped garlic, or whatever you prefer
DIRECTIONS:
1

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.

2

When the dough is done, dump out of the bread pan onto a lightly floured surface.

3

Preheat the oven to 375 degrees Fahrenheit or 176 degrees Celsius.

4

Using a rolling pin, roll out the dough to a thin sheet.

5

Cut the sheet into long strips about an inch wide.

6

Roll the strips forming dough strings.

7

Form the stings into a pretzel shape.

8

Bring a large pot of water to a boil and drop the pretzels into the boiling water a few at a time.

9

Flip in the water with a slotted spoon after 15 to 20 seconds and boil for another 15 to 20 seconds.

10

Remove from the boiling water with the slotted spoon and let dry on a wire rack.

11

Glaze the pretzels with the egg yolk wash.

12

Sprinkle your choice of toppings onto the raw pretzels.

13

Bake on a lightly oiled cookie sheet for 15 to 20 minutes or until browned to your liking.

14

Remove from the cookie sheet and serve immediately or reserve for later.