Laugenbrotchen (Pretzel Rolls)

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.

• Ready In: 2 hrs 25 mins
• Serves: 14

Ingredients

• 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

1. Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
2. Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
3. Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
4. Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
5. 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.
6. Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
7. Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.