• Nina Haas


Updated: Apr 19

I looooove pretzels! Especially when they are homemade, made out of wholegrain spelt flour, with sourdough AND soft!!!!

Have you ever tried whole grain pretzels? I don't know what it is that makes soda and flour taste and smell this incredibly good but it JUST AMAZING. If you have never tried whole grain pretzels you definitely have to!!! You won‘t regret it. Last time I made them, I couldn‘t resist and ate like 3 pretzels at once, they are just too tasty, especially when warm & fresh out of the oven!!!

Serves: 8-10 small pretzels

Time: 6 hours or about 14 hours with bulk fermentation

Best tip to always have freshly baked pretzels within 30 minutes:


After dunking the pretzels in soda water you can put them on a baking sheet and place it in the freezer for at least 3 hours to prevent them from sticking together. After a couple of hours you can put the frozen pretzels into a freezer bag and back into the freezer. When you want to bake some of the pretzels, take the desired amount out of the freezer and let thaw for 10 minutes. Bake at 200 Degree Celsius for 25 minutes.

What is active sourdough starter?

Bubbles are a good way of very quickly checking how your sourdough starter is doing. If there are no bubbles at all, it shows very little activity! Sourdough starter should have bubbles in it to show it is active, and the amount of bubbles present will give you an indication of how active the starter is.

Bubbles are a result of the flour and water fermenting, and releasing carbon dioxide gases.

Once you have fed your starter some fresh flour and water, the bacteria and yeasts naturally found in the starter will start to feed on the sugars and starches.

You may find that once you feed it and give it a mix, a few bubbles appear on the surface. This is a good sign. Your sourdough starter in a few hours will have many bubbles on the surface. And this will continue to increase until it reaches its peak, and then the bubbles will die down again.



  • 200 g active sourdough starter

  • 130 – 150 ml lukewarm soy milk (or milk of choice)

  • 300 g flour (me: 75 g wholegrain spelt flour, 225 g spelt flour type 650)

  • 10 g coconut blossom sugar

  • 10 g salt

  • 20 g coconut oil or vegan butter, room temperature and chopped into small cubes

  • 5 g fresh yeast (or 1,5 grams dry yeast)

!!! If you don't have a sourdough starter you can substitute the sourdough (200 g) with 100 g of flour (no wholegrain, wholegrain flour will not work when using yeast - the pretzels won't get this soft)

optional ingredients for yeast dough:

  • 400 g flour (I recommend 100 g whole grain + 300 g all purpose flour)

  • 200-250 ml lukewarm soy milk

  • 10 g coconut blossom sugar

  • 10 g salt

  • 20 g coconut oil or vegan butter, room temperature and chopped into small cubes

  • 20 g fresh yeast or 7 grams dry yeast

For the pretzels:

  • 1,5 l water

  • 50 g bicarbonate of soda

  • Coarse salt for sprinkling


  1. Mix all ingredients for the dough in a mixing bowl and knead for 10 minutes. Do not add all the milk at once - how much milk you need depends on your flour. (The batter will be quite smooth, but good to work with.)

  2. Allow the dough to rise at room temperature for 3-4 hours, or until doubled in size.

  3. Divide the dough into 8-10 equal-sized pieces and let them rest for another 15 minutes. Form the pretzels or any shape you want and put the pretzels in the fridge for at least 1 hour or overnight (bulk fermentation).

  4. Prepare the soda-water for your pretzels. Heat 1,5 l of water in a pot and add the bicarbonate of soda. Stir well and keep warm on low temperature.

  5. Preheat your oven to 200 Degree Celsius

  6. Line a baking tray with baking sheet and put it next to the pot. When ready, dunk each pretzel for 50 seconds into the simmering soda-water, let drain and put it on your baking tray.

  7. Sprinkle with coarse salt and let rest for 10 minutes.

  8. Bake in the preheated oven for 15-20 minutes until golden brown.

  9. Let your pretzels cool down for 15 minutes on a grid and enjoy! They taste best when still a little bit warm!

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