Recipe by Chickee
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.
Top Review by JanuaryBride
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!
- 500 g plain flour
- 1 1⁄2 teaspoons salt
- 10 g yeast
- 1 teaspoon malt extract
- 2 tablespoons butter (soft)
- 150 ml milk, mixed with
- 150 ml water
- 1 liter water
- 1 tablespoon salt
- 80 -100 g bicarbonate of soda
- coarse salt, extra
Directions See How It's Made
- 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.