Pretzel muffins

Ingredients for 1 servings:

• ½ cube of yeast (about 20 g)
• 1 tsp sugar
• 225 ml water, lukewarm, possibly more
• 400 g flour
• 1 tsp salt
• 1 tbsp butter, soft
• 50 g baking soda
• 2 tbsp sea salt, coarse
• Fat for the mold

Instructions

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

Crumble the yeast and mix with the sugar and 225 ml of lukewarm water. Using the dough hook on a hand mixer, mix with the flour, salt, and butter until you have a smooth, elastic dough. Add a little more water if needed. Cover and let rise in a warm place for 15 minutes. Then knead the dough vigorously, divide into 12 equal pieces, shape into balls, and cover and let rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat, fan: 200°C). Grease the muffin tins. Bring the baking soda and 1 liter of water to a boil (do not use an aluminum pan!). One by one, dip the dough balls into the baking soda water, let stand for about 30 seconds, lift them out with a slotted spoon, let them drain briefly on a kitchen towel, and then place them in the tin holes. Immediately sprinkle with sea salt and bake in the middle of the oven for about 15 minutes. Then take the muffins out, let them cool briefly and remove them from the tin.