Pretzel rolls

Ingredients for 1 servings:

• 15 g fresh yeast
• ½ tsp sugar
• 400 g spelt flour type 630, plus a little more for processing
• 20 g butter, soft
• 1 tsp salt
• 50 g baking soda, e.g. B. Imperial soda
• 4 tsp sea salt, e.g. fleur de sel

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

1. Crumble the yeast. Mix with 200 ml lukewarm water and sugar. 2. Place the yeast mixture, flour, butter, and salt in a mixing bowl. Knead with the dough hook of a hand mixer for 4 minutes until you have a smooth dough. Add a little more water if necessary: ​​the dough should be soft but not sticky. 3. Cover the bowl with a cloth and let it rise in a warm place for 1 hour. 4. Shape the dough into a log on a lightly floured work surface. Use a sharp knife to divide it into 12 equal pieces. 5. Shape the pieces of dough into round rolls on the lightly floured work surface. 6. Bring 1 1/2 liters of water and baking soda to a boil. Use a slotted spoon to lower 4 rolls, rounded side down, into the water and let them sit in the baking soda solution for 1 minute below boiling point. Turn halfway through. 7. Remove the rolls with the slotted spoon and let them drain well. Place rounded sides up on a baking tray lined with baking paper. Do the same with the other rolls. 8. Make a cross-shaped cut in the top of the rolls using a sharp knife. 9. Sprinkle the rolls with sea salt. 10. Bake the rolls in a hot oven at 220°C top/bottom heat (200°C fan oven) on the middle rack for 18-20 minutes. Allow to cool slightly and serve warm. Tip: The rolls freeze well. However, omit the salt when sprinkling them. Otherwise, the salt will soften the surface when thawed. After baking for a short time, they taste just like fresh! Tip: Sunflower seeds, pumpkin seeds, or caraway seeds can also be used for sprinkling.