Pretzel Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500g flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 250 ml water, lukewarm
- 1 cube yeast
- 40 g mararine
- possibly salt, coarse or
- possibly cheese, for sprinkling
Print Recipe
Pin Recipe Instructions
- You also need pretzel lye (= sodium hydroxide solution 8%); can be found in the pharmacy; in Austria they are already bottled; otherwise maybe to say that it should be for bread.
- Dissolve the yeast in water. Mix flour, salt and sugar, add water with yeast and liquid margarine (microwave). Knead everything into a smooth dough and let rise for 30 minutes (or in a Tupperware yeast bowl until the lid pops).
- Preheat the oven to 200 ° C.
- Shape rolls, pretzels or pretzel sticks, place on a baking sheet and brush with the pretzel lye. (Caution! Use a brush with natural bristles, plastic will dissolve in the caustic lye over time !!! Hands should not come into contact with the lye!) Cut the bread rolls with a sharp knife, sprinkle hail salt over them if necessary.
- Bake for approx. 15 - 20 minutes, depending on the degree of browning you want.
- Variant of cheese eye sticks:
- Shape long sticks instead of round rolls, cut a little deeper and fill the cut with grated cheese. I personally take a spicy Austrian mountain cheese so that you can taste some of it, but it certainly also works with Gouda or Emmentaler.
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