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Pretzel rolls

updated

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Ingredients for 1 servings:

  • 150 g buckwheat, ground
  • 100 g brown rice, ground
  • 1 tsp salt
  • ½ tsp cane sugar (raw cane sugar)
  • ½ pack of yeast (dry yeast)
  • 40 g margarine, unhydrogenated
  • 250 ml carbonated mineral water
  • 20 g baking soda
  • 250 ml water
  • Fat for the mold
  • Salt (hail salt)
  • Caraway seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free, egg-free, dairy-free

Mix the ingredients for 5-7 minutes. Fill greased muffin tins with 1-1.5 tablespoons of batter each. Let rise at room temperature for about 1 hour. Dissolve baking soda in the water. Brush this solution onto the surface of the risen dough and sprinkle with rock salt, caraway seeds, or other spices of your choice. Bake immediately in an unheated oven at 170-180°C (348-356°F) for 23-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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