Alberto`s White Wine Pretzel Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 550
- 200 g water, lukewarm
- 100 g white wine, dry
- 80 g olive oil
- 20 g yeast, fresh
- 10 g salt
- 1 teaspoon, leveled sugar
- 1 liter water, for the lye and
- 50 g bakin soda
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in the water and let stand for 10 minutes. Then knead all the ingredients for the rolls for 10 minutes and cover and let rise at room temperature for at least 2 hours. Flour the dough and cut 8-10 pieces from it. Shape it with the palms of your hands first round, then oval. Let the dough rest for about 30 minutes.
- Bring the water to the boil, take the saucepan aside and gradually add the baking soda (attention! It foams a lot) while stirring with a whisk. Bring the soda water to the boil and soak the dough pieces individually for 15-20 seconds.
- Cover the baking sheet with baking paper, fish out the dough pieces with a ladle and carefully place them next to each other on the baking sheet. Cut the dough pieces lengthways with a razor blade, put them in the oven preheated to 220 ° and bake for 20 minutes. Brush the rolls with the lye twice during the baking time.
- They taste just as fresh the next day.
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