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Zucchini Bread

Do you have more zucchini from your garden than you know what to do with? We run into this problem every summer! Zucchini is delicious, but you can only eat it so many times!

That was until we started making this unbelievable zucchini bread. The kids devoir it without the slightest clue they are getting in some vegetables.

Not a huge zucchini fan? You will be now! You don't even tastes the zucchini in here. One bite, and you will be hooked.

We love to sprinkle a little cinnamon and sugar on the bottom of the pan. This gives it a little extra flavor and adds the perfect texture.

When you need to bring a special treat to someone, this is the perfect thing! Make a couple loaves in mini bread pans and you are good to go!

And if you don't happen to have zucchini growing in your garden, don't worry! This bread is worth buying some zucchini from the store. This bread is delicious, sweet, and filling. It will be a hit with the entire family.

Zucchini Bread

  • 2 cups peeled and grated zucchini ((about 2 medium))
  • 3 cups Kamut all-purpose flour
  • 1 teaspoon French salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 21/4 cups sugar
  • 3 eggs (slightly beaten)
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  1. Spread out the grated zucchini on paper towels to soak up excess moisture.
  2. Preheat the oven to 325 degrees and generously grease two 9 x 5 x 3-inch loaf pans or four mini-loaf pans.

  3. Sift (or whisk) the flour, salt, baking soda, baking powder, and cinnamon into a large bowl. Stir in the nuts, if using. Set aside.

  4. Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.

  5. Scrape the batter evenly into the prepared pans and bake the large loaves about 1 hour and 15 minutes, the mini-loaves 25 to 30 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over-bake; the breads should be moist.

Variation: Sprinkle cinnamon and sugar on greased pans

Old-Fashioned Biscuits

Old-Fashioned Biscuits

When is the last time you had a homemade biscuit? We feel like they have kind of been forgotten, but are here to cheer on their comeback!

One of our favorite local restaurants has inspired us with their amazing biscuits and fun combinations. We even talked their talented chef into trying Kamut. And no surprise, she is a big fan!

If you aren't using Kamut yet, you can still make these old-fashioned biscuits with all purpose flour. But we are telling you, Kamut will upgrade everything you cook! Not only is it better for you, but it even tastes better.

For those of you who are just starting your Kamut journey, it may seem hard to measure. The biggest tip we have for you is to stop adding flour once the dough is pulling away from the sides.

Add the flour slowly! It is so much easier to add a little more flour than to add too much. Less is more!

Okay now back to our biscuits. Have you ever made our French Baguettes? They are a staple in our home because of how quick and easy they are. And guess what? These biscuits are even faster!

You can have homemade biscuits in your home in a matter of minutes. We love to make them for our ridiculously good biscuits and gravy or on the side of a delicious dinner.

With as versatile as biscuits are, we often make large batches. But don't double this recipe. We have much better luck when we just make additional batches. But don't panic, this really doesn't add much time to your baking.

If you happen to make a couple batches at once, feel free to freeze some for later. To reheat, wrap the biscuits in foil and heat in the oven.

You may notice that this recipe calls for either butter or shortening. You can choose whichever you would like, or do a little mix, or both. We like to use 2/3 butter to 1/3 shortening. So what's the difference between the two? The shortening is for flakiness, and the butter in for flavor. Play around with the two and find your perfect biscuit!

Most biscuit recipes call for baking them on a baking sheet, but we've always made mine in a square pan and have found that the biscuits fluff up more as a result. Give these a try!

Old-Fashioned Biscuits

  • 2 cups Kamut Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon French salt
  • 1/2 teaspoon sugar
  • 1/4 cup butter or shortening
  • 3/4 cup milk
  1. Preheat oven to 450 degrees.

  2. Sift (or whisk) the flour, baking powder, salt, and sugar in a medium bowl. With a pastry blender or fork, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Pour in the milk all at once. Stir quickly with a fork just until the dough clings together; do not overmix.

  3. Turn the dough onto a lightly floured surface and knead gently 10-12 times. Excess handling makes biscuits tough. Just be sure all the ingredients are well-distributed throughout the dough. Gently roll or pat the dough to about 1/2 inch thick. Press a floured 2-inch biscuit cutter into the dough and swivel once or twice to make sure it has cut through. Dip the cutter into flour between cuts. Gather up the dough scraps into a ball and pat out again to cut one or two more biscuits.

  4. Place the biscuits close together in a square baking pan and bake until light brown, about 12 minutes. Serve warm, right out of the oven.

Naan Bread

Naan Bread

Have you ever tried Naan bread? It has become one of our favorites around here! It is light and pairs well with so many different things.

If you are making some Indian cuisine, serve this bread right along side like you would get at an Indian restaurant. But we have been serving it with salads, soup, you name it! It is so versatile. Expose your family to the different kinds of bread from around the world. You will not be disappointed!

You can make this bread on a pancake griddle like the recipe says, or on the grill. We love doing it this way in the summer! If weather doesn't allow you to use the outside grill, try the tabletop grill.

If you decide to go the grill route, turn your grill to medium heat. Roll out the dough about a foot long into a rectangular shape. Add the minced garlic or chopped herbs of choice. Then use a paper towel dipped in olive oil to quickly rub over the hot grates. Place the dough directly on the grill and see how nicely it cooks!

It only takes about two minutes per side, so it cooks quickly! Serve hot right off the grill with some butter on top.

If you are not a fan of garlic, just skip that! Sometimes we just don't feel like the strong flavor and just leave it out. Either way, you are getting a light and delicious bread.

Are you wanting to make Roti Indian bread instead? For this, you will need 3 cups of whole wheat flour (Indian Brand), 1/4 teaspoon salt, 1/2 teaspoon olive oil, 3/4 cup warm water. Makes a firm dough, then shape into 8 balls. Roll out in a circle. Bake on a grill, turning over once it bubbles. Serve warm with butter!

And finally for a delicious variation on the Naan bread, turn it into a wrap! Add some grilled chicken, garlic salt, shredded cheese, chick peas, beans of choosing, and fresh spinach. Or get creative and add your own toppings of choice. And then fold the nann bread up, like a taco or pita.

So what are you waiting for? Give this bread a try on your next grill night! We love it paired with some delicious grilled meat. Enjoy!

Naan Bread

  • 1 tbsp active dry yeast
  • 1 cup warm water (105-115 degrees)
  • 1 tsp sugar
  • 3 1/2 tbsp sugar
  • 1 large egg (beaten)
  • 3 tbsp milk
  • 2 tsp course salt
  • 1/2 tsp baking soda
  • 4-4 1/2 cups Kamut flour
  • 1 large clove of fresh garlic (minced)
  • olive oil for frying
  • butter for spreading
  1. In a small bowl mix the yeast, water, and 1 teaspoon of sugar together. Let stand for 10 minutes until it blooms. In a large bowl stir together the 3 1/2 Tablespoons of sugar, egg, milk, salt, and baking soda. Stir in the yeast mixture and the flour to make soft dough.

  2. Turn out onto a lightly floured surface and knead for 6-8 minutes or until smooth. Place the dough in a large bowl coated with olive oil. Cover it with a damp dishtowel. Set dough aside to rise until double, about 1 hour. Punch down and knead in the fresh garlic if using.

  3. Pinch off dough about the size of a tennis ball. Roll into a ball, spray a baking sheet with cooking oil and place the balls on it. Let rise until double, about 30 minutes.

  4. Turn the pancake griddle to about 350 degrees. Roll out each piece of dough as thin as you can get it. Should be about 1 foot long. (You won't need any flour to roll the dough out on). Lightly oil the grill with olive oil.

  5. Place dough on the grill and oil the topside lightly with a rubber brush. Cook for about 2 minutes on one side, turn and cook the other side. Turn again if needed. You can cook 3 or more at a time. Continue the process until all the dough is cooked. Serve warm with butter.

Coconut Tea Bread

This coconut tea bread is absolutely amazing! It is the perfect thing to take to new neighbors or to a friend. It makes a regular breakfast feel special. We can't get enough of it!

After I tasted this luscious tea bread for the first time, I knew I had to make my own version. I drove right home and prepared it for my family!

We have been making it ever sense! It has such a light and delicious flavor. It pairs well will just about anything and you will never get sick of it.

It is lovely as a snack with a cup of herbal tea or a glass of milk. It can even be served as a simple dessert in place of a cookie. Or sometimes, we like to enjoy a slice at breakfast with our hot chocolate. It is a versatile and it is tasty!


Coconut Tea Bread

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tsp coconut extract
  • 1 1/4 cup Kamut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut


  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp butter
  1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan.

  2. Whisk the eggs, sugar, and oil in a large bowl until well blended. Whisk in the buttermilk and coconut extract.

  3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg and sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

  4. Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

  5. Meanwhile, make the glaze: Stir in sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

  6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.

Hamburger Buns

Have you ever bought a bag of hamburg buns from the store and thought they were amazing? We really haven't!

We will sometimes buy Kings Hawaiian rolls when we are in a pinch, but homemade hamburger buns really are the only way. They have so much flavor, and add the perfect texture to any hamburger!

You can make these any size you want! If you are doing mini sliders, bake at 4 minutes on the middle shelf and 4 minutes on the bottom shelf. Make them about 1 1/2 inches round.

For sliders, you want them to be 2 1/2 inches round. You will want to bake them for 5 minutes on the middle rack and 2 to 3 minutes on the bottom shelf.

You can use all white flour, all wheat flour, or a mix of both on these! We love using Kamut obviously, but still like mixing the white and wheat.

These truly are wonderful hamburger buns. There is nothing like a great hamburger made with homemade buns. And for the best news: these freeze amazingly well! You can make them days ahead, thaw, and warm in the oven or on the grill. So easy and delicious.

So get grilled! Something about grilling burgers on homemade buns just screams summer to us. And there is really nothing better than a delicious meal eaten outside with the ones we love! Enjoy!


Hamburger Buns

  • 3 1/2 cups warm (105-115 degrees) water
  • 1 cup canola oil
  • 3/4 cup sugar
  • 6 tbsp active dry yeast
  • 3 large eggs (beaten)
  • 1 tbsp french salt
  • 10 1/4 cups Kamut
  1. In a large bowl, mix the water, oil, sugar, and yeast. Let sit until it blooms, about 10-15 minutes. Add the beaten eggs, salt, and flour. Stir together.

  2. If doing by hand, turn the dough out onto lightly floured surface and knead until smooth- about 5 minutes. Adding more flour if needed until the dough does not stick to the surface. May use a heavy duty mixer if desired. When the dough comes away from the sides of the bowl you have enough flour. Knead for 5 minutes.

  3. Preheat the oven to 425. Roll the dough out 1/2 inch thick on a lightly floured surface. Shape the dought into different size buns as desired.

  4. Spray baking sheets with cooking spray and place the buns about 2 inches apart. Cover with a dishtowl and let dough rise for 15 minutes. Bake 5 minutes on the bottom rack, then 5 minutes on the middle rack. Let cool on a wire rack. Store in plastic bags until ready to use or freeze for up to 3 months.

Orange Muffin Rolls

These rolls turn out beautiful made in the muffin tins. They basically serve as decor for your dinner. And the good news is they taste just as good as they look! These will become one of your all-time favorite rolls to make for your family.

They are perfect as a side dish to any dinner. Orange muffin rolls go great with soup or a hearty meal. They would also go perfectly with your Easter dinner or brunch. The orange filling gives them a light, delicious flavor.

If you would like, you can freeze the rolls after they are cut. When you want to bake them, thaw frozen rolls for a couple hours on a greased baking sheet covered with plastic that has been sprayed with baking oil.

We love making cinnamon and orange rolls, but sometimes you just want to make something a little different! You want something that looks more like a traditional roll. But sometimes a traditional roll just isn't what you are looking for! If this is you, then these orange muffin rolls are the thing for you!

Can you tell we love these muffin rolls? They are amazing, and will take your meal to the next level! So add them to your Easter menu, or pair it with a delicious soup. With Spring here, you cannot go wrong. Get cooking, because everyone will love these amazing orange muffin rolls! Especially if you make them with our Kamut. Enjoy!

Orange Muffin Rolls

  • 1/4 cup warm water (105-115 degrees)
  • 1 tbsp active dry yeast
  • 1 cup milk (scalded)
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp butter (room temperature)
  • 2 large eggs (beaten)
  • 3 1/2-4 cup kamut flour


  • 1 cup sugar
  • 1/2 cup butter (room temperature)
  • 1 large grated rind of orange
  1. Stir the water and yeast together in a small bowl. Let it bloom about 10 minutes. scald the milk in the microwave for 1 minute 45 seconds. let cook to lukewarm. In a large bowl add the sugar, salt, butter, and eggs. Stir in the milk and yeast mixture. Add 3 1/2 cups flour and beat with a spoon. (If the dough is still too sticky, add the last 1/2 cup of flour).

  2. Place the dough in a large bowl that has been greased with a little butter. Cover with dishtowel. Let dough rise 1 1/2 hours. Pour out onto counter top and roll out to about 2 ft. long and 1/4 inch thick.

  3. Cream together the ingredients for the spread- sugar, butter, and grated orange rind. Spread evenly over the dough. Roll like you would your cinnamon rolls, starting from the short end.

  4. Cut the dough in half and cut 12 rolls from each side. Place in generously greased muffin tins, greased with shortening or baking spray.

  5. Cover with a dishtowel. Let rise 1 hour 20 minutes. Place in a preheated 350 degree oven on the middle rack for 15 to 20 minutes or until they start to get light brown on top. Serve warm. Cooled roll will keep for 2 days in plastic. May freeze.

Orange Rolls

When I think of orange rolls, I think of Spring! Maybe it's because our local bakery starts selling them then, or maybe its just me dreaming about the smell or orange blossoms! Just thinking about these amazing rolls gets me excited for warmer weather and days spent outside in the sun.

If you have made our delicious cinnamon rolls before, you know they can't be beat. And this recipe is actually super similar. You just have to tweet a couple things, and you have a completely different taste for a different occasion!

This recipe makes 20 large rolls, but we also like to cut them thinner for a "mini roll." The smaller size is perfect when you just want a little indulgence! The bigger the roll doesn't always mean better. The best part about these rolls is they are so versatile! They are perfect for brunch, or for a special breakfast. And they even work great as a side! With Easter coming up, this may be the perfect thing to add to your menu. You won't regret giving these a try. Enjoy!

Orange Rolls

  • 1/4 cup warm (105-115 degrees) water
  • 1 tablespoon active dry yeast
  • 1 cup warm (105-115 degrees) milk
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5-5 1/2 cups Kamut flour
  • 2 large eggs


  • 6 tablespoons softened butter
  • 1/2 cup granulated sugar
  • 1 large peel from orange

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange juice
  1. Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand for 5 minutes.

  2. Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour. Add enough remaining flour to make a soft dough.

  3. Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.

  4. Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk. 1 to 1 1/2 hours. Grease a 12 x 18 inch sheet pan and set aside.

  5. Punch down the dough. Roll out the dough on a floured surface into a large rectangle, about 20 x 14 inches or larger. Mix the butter, 1/2 cup sugar, and grated peel together. Spread onto the dough before rolling up. Starting on one long side, roll up the dough into a tightly rolled log.

  6. Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy-duty thread or dental floss: place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. Place the rolls in the prepared pans.

  7. Cover the filled pans with dish towels and let rise again until nearly double, about 30 minutes. Meanwhile, preheat the oven to 400 degrees. When the rolls have risen, bake 10-15 minutes, until just lightly browned.

  8. Make the frosting and frost the rolls in the pan while still warm. Serve right away. Freeze cooled rolls in resealable plastic freezer bags.

Hearth Bread

Hearth Bread

In the old days in Europe, women would mix up a little flour, yeast, and water before going to bed at night and then in the morning form the dough into a loaf. It was called hearth bread because the yeast mixture stayed warm by the hearth all night. As I’ve mentioned before, one of the most important rules in making bread is having a warm kitchen. I like to use a baking stone (see p. 145) for this bread because it seems more “Old World.” As you make this bread, you might picture yourself out in the French countryside where Monet worked his magic or on the Champs-Elysées in Paris. Wherever your imagination takes you, you will have great joy in baking hearth bread for your family.

  • 5 to 6 cups all-purpose flour divided
  • 2 teaspoons active dry yeast divided
  • 2 cups warm 105–115 degrees water divided
  • 1 teaspoon coarse salt
  • 1/4 cup olive oil (or half olive oil and half canola)
  • Cornmeal for sprinkling on the baking stone if using


  • Fresh herbs minced
  • Sun-dried tomatoes chopped
  • Garlic cloves minced
  1. Before you go to bed at night, mix 1 cup of the flour, 1 teaspoon of the yeast, and 1 cup of the water in a large bowl. Cover with plastic wrap (oiled on one side) and then again with a towel. Place a pan of hot water on the bottom of an unheated oven (to warm the oven) and place the bowl of dough on a center rack in the oven.

  2. In the morning add to this mixture 1 cup of the flour, the remaining 1 teaspoon of yeast and 1 cup of water, the salt, and the oil. Mix well. Add 3 more cups of the flour and stir with wooden spoon. (Alternatively, you may mix the dough with a heavy-duty mixer.)

  3. Turn the dough onto a floured surface. Gradually add more flour as you knead the dough to form a soft, smooth dough that does not stick to the floured surface, about 5 minutes. (If using a mixer, knead with a dough hook for 5 minutes.) Return the dough to the bowl (or let it rise in the mixer bowl) and re-cover it with plastic wrap (oiled on one side) and a towel. Set in a warm place to rise, about 1 hour.

  4. Punch the dough down and knead briefly to remove the air bubbles. Divide the dough in half. From each half, pinch off a piece of dough about the size of a golf ball and set aside for the focaccia. If you’ll be using a baking stone, start preheating the oven to 425 degrees, with the stone on a lower rack; it takes about 30 minutes for the stone to get hot.

  5. With the two dough halves, form two small loaves or rounds and place them side by side on a greased baking sheet. Or, if you’re using a baking stone, place the loaves on a baker’s peel covered with flour. Cover the loaves with oiled plastic wrap and then again with a towel, and allow to rise while you make the

  6. TO MAKE THE FOCACCIA: Knead the two golf-ball pieces of dough together a few times into one mass. If desired, knead in up to 1/4 cup fresh minced herbs, chopped sun-dried tomatoes, or 1 to 2 fresh garlic cloves, minced. Pick up the dough and rotate and stretch it in your hands like a pizza crust, to about the size of an 8 x 8-inch baking pan. Grease the pan and place the dough in it, stretching it a little more with your fingers as necessary. (It need not completely fill the pan.) Or place the square on another baker’s peel. Use the handle end of a wooden spoon to dimple the dough very close together. Cover with plastic wrap (oiled on one side) and a dish towel and allow to rise 10 to 15 minutes.

  7. If using a baking stone, sprinkle the stone with cornmeal just before sliding the loaves from the baker’s peel onto the stone. (Feel free to give the loaves a little “boost” as needed.) Sprinkle the focaccia with coarse salt if desired and place it on a higher rack in the oven. Spray the sides of the oven with water and close the oven door. Spray a couple of times again as the bread is baking and spray directly onto the loaves as well. Bake 20 to 25 minutes or until the loaves are light brown on the top and bottom and the focaccia is golden. Turn loaves onto a cooling rack. Serve breads hot or allow to cool.

Note: Any bread can be baked on a baking stone instead of in a standard pan, as described above. Don't let a lack of bread pans keep you from baking bread! TIP: Because the first rising of the Hearth Bread dough is overnight in the oven, it’s a good idea to put a sign on the oven door so no one accidentally turns the oven on.

Tuscan Sun Pizza Dough

Tuscan Sun Pizza Dough

Tuscan Sun Pizza Dough

  • 1/4 Cup Warm water 105-115°
  • 1 tsp Sugar
  • 2 1/4 tsp Active dry yeast
  • 1 tbsp Olive Oil
  • 3-4 Cups All-purpose Kamut flour
  • 1/2 tsp Gros Sel De Guerande (gray french salt
  • 1 1/4 Cups Warm beer (or warm water)
  1. Combine ¼ cup warm water, sugar and yeast in a small bowl. Mix with a spoon. Let sit until foamy 4 to 5 min. Add olive oil.

  2. In a large bowl add the flour and salt. Make a well. Stir in the yeast mixture and the warm water or warm beer. Use your hands if you want to. When you can’t stir anymore and the dough is thick, yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard and knead with your hands for 5 to 7 min., adding more flour if it is still sticky, until the dough is very smooth. Shape into a ball.

  3. Oil a large bowl with a little olive oil. Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap. Let rise until double in bulk. (About 1 hour).

  4. When the dough has doubled, punch down and divide into 3 equal balls, or 6 balls for Tuscan thin crust. (Meanwhile turn the oven to 500°.) Roll the dough very thin into a 10 - 12 inch round or rectangle.

  5. Place the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet or Pizza Peel. If using a Pizza Peel, mix 1 Tablespoon flour and 1 Tablespoon corn meal. Sprinkle on peel. Place the dough on the peel then move it to a stone or tile. (Work quickly: moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles.)

  6. Prepare the pizza with toppings to your liking. Bake in a 500° oven for 6-8 min. on bottom oven rack until crisp.

Tip: To freeze dough - after you have divided the dough and made 3 equal size balls, wrap each dough ball separately in plastic, then again in foil and freeze up to 2 months. When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas. Bake as directed.

David's Bavarian Pretzels

David's Bavarian Pretzels

David's Bavarian Pretzels

Makes: 12 medium pretzels

Pretzel bites: (a couple of dozen)

  • 1 tsp White sugar
  • 4 tsp Red Star active dry yeast
  • 1 ¾ Cups Warm water between 100-110 degrees
  • 5 Cups Kamut white flour
  • 1/2 Cup White sugar
  • 1 ½ tsp Fleur del Sel or French Gray Salt
  • 1 tbsp Canola Oil
  • 1 tbsp honey
  • 1/4 to 1/2 Cup More warm water if needed
  • 1/2 Cup Baking Soda
  • 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.
  1. In a small bowl put 1 teaspoon sugar. Add the yeast and 1 ¾ cups warm water. Stir gently. Cover and let rise until foamy. About 10 minutes.

  2. In a large bowl or the bowl of a heavy-duty mixer add:

    5 cups white Kamut, ½ cup sugar and 1 ½ teaspoons salt. Blend well. Add the yeast mixture, canola, and honey. Mix thoroughly. Add ¼ to ½ cup warm water to get the consistency of soft dough. Combine. Turn out onto lightly floured surface and Knead by hand or knead in the mixer for up to 7 minutes.

  3. Put a little olive oil in a large bowl and place the kneaded dough into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes.
  4. Preheat the oven to 450 degrees. Push the dough out onto the counter and cut into 12 pieces. Roll each piece by hand about 20 inches long. Shape into a Pretzel. Set aside on the counter. Continue shaping the dough into Pretzels until you have 12 Pretzels.

  5. Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes.
  6. Serve right out of the oven or place on cooling rack to cool.

Serve with:

Butter, Cinnamon and Sugar

FN Alfredo sauce Book 1 Page 71

FN Marinara sauce. Book 1. Page 70 ( use San Marzano tomatoes, if possible)

Homemade cheese sauce Book 1 Page 208


Cut into pretzel bites, before baking

Sprinkle the Pretzels with freshly grated Parmesan Cheese before baking. Add Pepperoni before baking.

Dip in garlic butter after baking

Recent posts
Zucchini Bread
Old-Fashioned Biscuits
Naan Bread
Coconut Tea Bread
Hamburger Buns