Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Pretzel crust
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add water, mix and knead into a soft, smooth dough.
To shape the dough
Divide the dough into 6 portions, shape into rolls (each approx. 30 cm long). Trim approx. 3 cm of dough from each roll, set aside. Starting from the middle, twist each roll twice, leaving a hole of approx. 3 cm. Shape the reserved pieces of dough into balls and place over the holes. Transfer the bunnies to a tray lined with baking paper. Cover and leave to rise for approx. 1 hr.
Pretzel crust
Combine the water and baking soda and use it to brush the bunnies, sprinkle with salt.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the bunnies from the oven, allow to cool a little, leave to cool completely on a rack.
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