Pretzel Rolls
Tags: #german #bread #rolls #alkaline #chewy
Serving: 8 rolls
Total time: 4 hours
Soft, chewy rolls with the distinctive flavor and texture of German pretzels.
Ingredients
- 500g bread flour
- 10g salt
- 7g active dry yeast
- 300ml warm water
- 30g butter, melted
- 60g baking soda
- 1.5L water for boiling
- Coarse sea salt for topping
Steps
- Dissolve yeast in warm water and let foam 5 minutes
- Mix flour and salt in large bowl
- Add yeast mixture and melted butter
- Mix until soft dough forms
- Knead 8 minutes until smooth and elastic
- Place in oiled bowl and cover
- Let rise 1.5 hours until doubled
- Divide dough into 8 equal pieces
- Shape each piece into smooth ball
- Place on parchment-lined baking sheets
- Cover and let rise 45 minutes until puffy
- Bring water and baking soda to boil in large pot
- Boil rolls 30 seconds per side
- Return to baking sheets and sprinkle with coarse salt
- Preheat oven to 200°C
- Score tops with sharp knife
- Bake 15-20 minutes until deep golden brown
- Cool on wire rack before serving
Notes
The baking soda bath gives pretzels their distinctive flavor and dark color. Handle carefully when wet.