Laugenbrotchen (Pretzel Rolls) - cooking recipe

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

Preparation

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.