Vegan juicy pretzel rolls

Ingredients for 1 servings:

• 330 g wholemeal spelt flour
• 330 g spelt flour type 630
• 330 g wheat flour type 550
• 550 g oat milk (oat drink)
• 80 g margarine (vegan block)
• 20 g starter
• 10 g yeast
• 24 g salt
• 20 g maple syrup
• 50 g baking soda
• 1 ½ liters of water

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 18 minutes; Total time approx. 15 hours 18 minutes

Mix all ingredients except the baking soda and water in a bowl and knead. The dough should not be sticky. It is best to reserve a little milk and add more as needed. If you don’t have a sourdough starter, simply use 2 to 3 g more yeast. Cover the kneaded dough and let it rise for 1 to 2 hours, depending on room temperature. Then divide the dough into 11 pieces of approximately 150 g each. Shape the pieces into rounds. To do this, flatten the piece of dough and then fold a part of the outer edge into the middle and press down. Always fold a little further along the edge and into the middle so that the entire outer edge is moved to the center. Turn the piece over and shape it into a round in your cupped hand using circular movements. This helps to ensure the surface on top is nice and taut and smooth. The bottom doesn’t need to be completely closed. Place all 11 dough pieces on a baking sheet, cover with plastic wrap and let rise in the refrigerator overnight. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven if using multiple baking trays). Bring the water to a boil, add the baking soda, and simmer over low heat. Using a slotted spoon, lower the dough pieces one at a time into the gently simmering lye (do not leave them in the lye for more than 10 seconds in total). Remove each dough piece and place it on a baking sheet lined with parchment paper. Repeat this step until all 11 dough pieces have been lye-coated. Score the dough pieces with a straight blade, not too deeply. Bake in the preheated oven on the middle rack for about 18 minutes. Remove the baking tray and, while still hot, spray the rolls with a water sprayer for a nice shine. If you don’t have a sprayer, you can also moisten them with a brush. Best served warm. Note: If you don’t want pretzel rolls, omit the lye.