Laugenbrotchen (Pretzel Rolls)

• 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

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.

salt, yeast, malt, butter, milk, water, water, salt, bicarbonate of soda, coarse salt

Taken from www.food.com/recipe/laugenbrotchen-pretzel-rolls-175693 (may not work)