Cheese pretzel roll

Ingredients for 13 servings:

• 250 g flour (wheat flour type 405)
• 250 g flour (wheat flour type 550)
• 1 packet of yeast (dry yeast)
• 250 ml water, warm
• 100 ml milk, warm
• 1 tsp, heaped sugar
• 2 tsp salt
• 20 g butter, liquid but not hot
• Baking soda – lye (4%), from the pharmacy
• Salt, coarse
• Cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

soft pretzel rolls

Mix the flour, sugar, salt, and yeast. Add the water, milk, and butter and knead well. Cover and let the dough rise in a warm room for about 30 minutes until it has almost doubled in size. Knead briefly again. Preheat the oven slightly. Form round rolls and briefly roll them all over in a little baking soda. Pour a little into a medium bowl, covering the bottom of the bowl by no more than 1 cm. Wearing household gloves, turn the dough pieces briefly to coat everything. Caution: the lye is caustic. Then place them on a baking sheet (I always use non-stick baking paper, which is not affected by the lye) and let them rise briefly in the very low preheated oven. Then lightly brush the surface again with lye. Then cut into the rolls (or sticks). Either sprinkle with coarse salt or, after cutting into them (you can also do this with scissors), pull them apart a little and fill them with grated cheese. Bake at 230 degrees Celsius (450 degrees Fahrenheit) for the first few minutes, then at 200 degrees Celsius (400 degrees Fahrenheit) for a total of about 30 minutes. I take the rolls out of the oven when they’re just right for me. If you want them even softer, you can place a bowl of water at the bottom of the oven.