Laugenbrotchen Pretzel Rolls

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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.

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Steps

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Mix the first 6 ingredients together and knead to a soft dough , about 10 minutes.

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Then let it rest in an oiled bowl , covered , until the dough has doubled in size.

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Form into 14 bread rolls / pretzels / croissants.

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Place on baking paper well spaced , and allow to rise again.

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Mix the water , salt and bicarb in a stainless steel pan and bring to the boil.

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Take it off the heat.

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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.

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Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.

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Bake for 20-25 minutes in the middle of a preheated 200 degree celcius oven.

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Ingredients

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plain flour, salt, yeast, malt extract, butter, milk, water, bicarbonate of soda, coarse salt