Swabian Pretzel Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 680 g wheat flour, type 550
- 30 g yeast, fresh
- 400 ml water
- 2 teaspoons salt
- 0.5 teaspoon ½ sugar
- some salt, coarse, for sprinkling
- 3 tablespoon baking soda
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a little water, mix with the flour, salt, sugar and the rest of the water. Do not add the 400 ml of water at once, depending on the quality of the flour you need a little more or less water. Knead into a smooth dough and let rise for 30-60 minutes.
- Shape buns, work best and grind. I always make the rolls about 75-80 g in weight. Let the shaped rolls rise for another 30 minutes, then reshape them if necessary.
- In the meantime, line a baking sheet with parchment paper and preheat the oven.
- Lye bread rolls: Dissolve the baking soda in 1 liter of water and bring to the boil. Be careful, it will foam very strongly. Place 3 - 4 rolls at a time in the boiling lye with a slotted spoon and cook for 1 minute, turning over. Then place on the baking sheet. Then cut the bread roll surface crosswise with a sharp knife and sprinkle with coarse salt. Bake on the middle rack.
- Tip:
- If you want to freeze the rolls, leave out the salt; it softens the surface when it thaws.
- Half of the amount of yeast can be used to keep the dough cold overnight, then you can enjoy fresh bread rolls for breakfast.
- Here are the instructions for knitting and grinding:
- Baking temperature:
- Electric: 220 °
- Circulating air: 190 °
- Baking time: 17-20 minutes
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