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Baking recipe · from the recipe book

Spelt Cheddar Pretzel Rolls

Nutty spelt rolls with a deep mahogany pretzel crust, pockets of melted sharp cheddar inside and a crisp cheesy top.

Spelt Cheddar Pretzel Rolls

Ingredients

  • 1 lb450 gWhole spelt flour
  • 1 cup150 gBread flour
  • 10 cups2,390 gWaterdivided: 390 g lukewarm for the dough, 2000 g for the bath
  • 1½ cups shredded170 gCheddar cheeseshredded, divided: 110 g for the dough, 60 g for topping
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt
  • 1 tbsp packed15 gBrown sugar
  • 2 tbsp30 gUnsalted buttersoftened
  • 1 tbsp15 gYellow mustard
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 3½ tbsp50 gBaking soda
  • 1 large50 gEggsbeaten with 1 tablespoon of the bath water once cooled

Steps

  1. Before you start, shred the cheddar and set aside 110 g for the dough and 60 g for topping; soften the butter.
  2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, salt, brown sugar and paprika.
  3. Add the dough portion of lukewarm water (390 g), the mustard and the softened butter; mix into a shaggy dough. This is about 65% hydration and 1.8% salt.
  4. Knead 6–8 minutes until smooth and slightly tacky; spelt gets sticky if overworked, so stop once it's elastic. Knead in the 110 g dough portion of cheddar until evenly spread.
  5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  6. Divide into 12 pieces (about 85 g each), shape into tight balls, place on a parchment-lined sheet, cover and proof 30 minutes at about 75°F (24°C), until puffy and they spring back slowly when poked.
  7. Meanwhile, preheat the oven to 425°F (220°C) and line a second baking sheet with parchment.
  8. Bring the bath portion of water (2000 g) to a boil in a wide pot, then slowly stir in the baking soda; it will foam. Lower to a simmer.
  9. Take 1 tablespoon of the bath water, let it cool, and beat it with the egg for the wash.
  10. Simmer the rolls 2–3 at a time for 30 seconds per side, lift out with a slotted spoon and drain on the lined sheet.
  11. Brush the rolls with the egg wash, cut a shallow X in each top, and sprinkle with the 60 g topping portion of cheddar.
  12. Bake 18–22 minutes, until deep brown and the centers read 190°F (88°C).
  13. Cool the rolls on a rack at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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