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Pretzel rolls

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Ingredients for 4 servings:

  • 500 g flour (type 550)
  • 40 g yeast
  • ¼ tsp salt
  • some water
  • 100 g baking soda
  • ¾ liter of water (for the lye)
  • some salt (hail salt)
  • some caraway

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine flour, yeast, and salt with water to form a smooth yeast dough and knead thoroughly. After a short rest, weigh out approximately 100g pieces of the dough and shape them into rolls. Bring the baking soda and water to a boil. Briefly immerse the risen rolls in the gently boiling lye (do not leave them in the lye for longer than 10 seconds), turn them over, and place them on a baking sheet. Using sharp scissors, make small, crisscross cuts in the rolls and sprinkle with rock salt or caraway seeds. Poppy seeds or sesame seeds can also be used. Bake the pretzel rolls at 220°C for 20-25 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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