Pretzel rolls

Name: Pretzel rolls
Prep time: 30 min
Total time: 198 min
Yield: 15
Ingredients: 300 g white flour; ½ tsp sugar; 4 g dry yeast; 3 tsp sodium bicarbonate; 1 ¾ dl milk; 30 g butter; 2 tsp salt; a little sea salt

bake

Total: 3 hr 18 min. | Active: 30 min.

vegetarian

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Once spring is in full swing and the nights begin to draw out, there’s nothing better than inviting friends or family round and serving up simple yet tasty snacks so that you can spend time together rather than slaving over a hot stove for hours. We want to be sociable and enjoy the nicer evenings with friends – complete with plenty of laughter and a few glasses of fine wine. This year more than ever! Pretzel rolls will make the perfect accompaniment to any of your cold meat or cheese platters. All you need are some pickled vegetables, a bottle of chilled wine and you’re ready to welcome your guests.

Sarah - Fragola & Limone

Ingredients

for 15 pieces

Dough
300 g	white flour
½ tsp	sugar
1 tsp	salt
4 g	dry yeast
1 ¾ dl	milk
30 g	butter, soft

Bicarbonate of soda
1 litre	water
3 tsp	sodium bicarbonate
1 tsp	salt
a little	sea salt

How it's done

Dough

Mix the flour, sugar, salt and yeast in a bowl. Add the milk and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Divide the dough into 15 portions, shape into balls, cover and leave to rise for a further 30 mins.

Bicarbonate of soda

Bring the water and bicarbonate of soda to the boil, season with salt. Reduce the heat. Using a slotted spoon, place the balls in the gently simmering water one at a time, cook for approx. 30 secs. Transfer the rolls to a baking tray lined with baking paper, score twice, sprinkle with fleur de sel.

To bake

Approx. 18 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

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