Laugenbrotchen (Pretzel Rolls) |
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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 14 |
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These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker. Ingredients:
500 g plain flour |
1 1/2 teaspoons salt |
10 g yeast |
1 teaspoon malt extract |
2 tablespoons butter (soft) |
150 ml milk, mixed with |
150 ml water |
1 liter water |
1 tablespoon salt |
80 -100 g bicarbonate of soda |
coarse salt, extra |
Directions:
1. Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
2. Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
3. Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
4. Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
5. Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
6. Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
7. Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
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