Pretzel rolls

Ingredients for 2 servings:

• 400 g wheat flour type 1050
• 200 g wheat flour type 405
• 1 packet of dry yeast
• 1 tsp baking malt
• Salt
• 370 ml water
• 100 ml pretzel brine
• Salt for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 13 hours 28 minutes

crispy and juicy

Dry mix the flour, dry yeast, malt, and salt in a sufficiently large bowl (the dough will rise at least three times its size). Then add the water and knead into a smooth dough. Carefully cover the bowl with plastic wrap (the lid can be lifted off the dough), poke two tiny holes in the wrap with the tip of a knife, and then let it rise in a cool place, such as the basement, for at least 12 hours. After the dough has risen, preheat the oven to approximately 170 degrees Celsius (350 degrees Fahrenheit). You can then shape the rolls however you like, for example, into pointed loaves, but please note that they will almost double in size in the oven. I recommend wearing food-safe disposable gloves when working with pretzel brine. Pour the pretzel brine into a bowl, turn the shaped dough pieces in the brine, and place them on a baking sheet lined with baking foil. Carefully press them down slightly or even slightly, then sprinkle with a little salt, depending on your taste. Cut a 5 mm deep cut in the center of the pretzel rolls, or cross-shaped cuts for rolls, and let them rest for another 10 minutes. Then place the rolls in the oven and bake at 170 degrees Celsius for about 18 minutes. After baking, let the pretzel rolls cool completely on a wire rack. Done.