Laugenbrotchen (pretzel Rolls)

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 14
• 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

Recipe

• 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.