Swabian pretzel rolls

Ingredients for 1 servings:

• 680 g wheat flour type 550
• 30 g fresh yeast
• 400 ml water
• 2 tsp salt
• ½ tsp sugar
• some salt, coarse, for sprinkling
• 3 tbsp baking soda

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

for approx. 12 – 14 pieces

Dissolve the yeast in a little water and mix with the flour, salt, sugar, and the remaining water. Don’t add the 400 ml of water all at once; you’ll need a little more or less water depending on the quality of the flour. Knead into a smooth dough and let it rise for 30-60 minutes. Shape the rolls, ideally shaping and flattening them. I always make the rolls about 75-80 g in weight. Let the formed rolls rise for another 30 minutes, reshaping them if necessary. In the meantime, line a baking tray with baking paper. Preheat the oven to 220°C (top/bottom heat) or 190°C (fan oven). Add the lye to the rolls: Dissolve the baking soda in 1 liter of water and bring to a boil. Be careful, it will foam a lot. Using a slotted spoon, lower 3-4 rolls at a time into the boiling lye and cook for 1 minute, turning them over. Then place them on the baking tray. Then, using a sharp knife, cut a cross into the surface of the roll and sprinkle with coarse salt. Bake in a hot oven on the middle rack for about 17-20 minutes. Tips: If you’re freezing the rolls, simply omit the salt. Thawing will soften the surface. The dough can also be chilled overnight with half the amount of yeast, and then you can enjoy fresh rolls for breakfast. Here are the instructions for rolling and rolling: https://www.chefkoch.de/forum/2,37,67109/Anleitung-Wie-formt-man-Broetchen-quot-wie-vom-Baecker-quot.html