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Laugenbrotchen (Pretzel Rolls)

Laugenbrotchen (Pretzel Rolls)

Time: 2 hrs 25 mins

Ingredients

  • 500 g plain flour
  • 1 1/2 teaspoons salt
  • 10 g yeast
  • 1 teaspoon malt extract
  • 2 tablespoons butter (soft)
  • 150 ml milk, mixed with
  • 150 ml water
  • 1 liter water
  • 1 tablespoon salt
  • 80 -100 g bicarbonate of soda
  • coarse salt, extra

Directions

  • 1 Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
  • 2 Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
  • 3 Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
  • 4 Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
  • 5 Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
  • 6 Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
  • 7 Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.

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