Spretzels from Mother Grains: Recipes for the Grain Revolution (page 295) by Roxana Jullapat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sephina on April 03, 2024

    These pretzels are such a great alternative to traditional German lye pretzels! When using a baking soda bath to boil normal pretzel dough, the final pretzels don't become as dark as when using lye. Lye, however, is also corrosive. So, if you're afraid of using lye or live in a country where it's a restricted substance (as I do), then this recipe will still lead you to beautifully dark brown pretzels. Although they do taste a little different on account of the spelt flour, they have a very enjoyable soft and chewy texture.

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