Prep 2 hrs
Cook 25 mins
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.
- Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
- Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
- Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
- Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
- 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.
- Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
- Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
I first had these in Sweden and absolutely loved them. These are great as well. It took me a couple trips to different grocery stores to get the malt, but other than than, very easy to make!
These were AWSOME! My kids had a blast helping shape the pretzels! I just put everything into my kitchen aid and let it go for 10 minutes. SO EASY! I have been searching for a traditional pretzel recipe since a friend brought pretzels to a potluck. Wow! These were great. Got Malt Extract from a friend who brews his own beer(probably don't need it) and shaped into a traditional pretzel shape. Divided the dough into 1 ounce portions and made smaller pretzels. This recipe uses more baking soda than others, will try less next time. My only problem was that I put too much salt on top of the pretzels before I baked them.... my bad! Thanks for posting!