Lye Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g wheat flour, 550
- 250 ml water, lukewarm
- 10 g salt
- 1 pinch sugar
- 10 g bakin malt
- 20 g yeast
- some butter, soft or oil, 10-50g, depending on your taste
- 30 g sourdouh extract
- Soda - lye, (4%)
- Hail salt
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a smooth, relatively dry dough. Float yeast in the lukewarm water beforehand. Let the dough rest for about 1 hour. Then cut off pieces of dough, shape into strands and shape, shape pretzels, rolls or sticks.
- Dip the shaped dough pieces in sodium hydroxide solution (gloves) and place on a tray with baking foil, let rise for about 20 minutes, score with a sharp knife or baker`s blade, sprinkle with hail salt and bake at 200 ° for about 20 minutes.
- Dipping the dough pieces is not that easy, as the dough quickly loses its stability and can stick. You can also sprinkle ham cubes and grated cheese, then taste like from the bakery.
- The lye can be used several times. I don`t like the lye made with household baking soda, the pieces don`t get really brown. I got mine mixed in the pharmacy.
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