Simple and Delicious Pretzel Rolls

Ingredients for 12 Pretzel Rolls from a Muffin Tin:

- 400 g (3 1/3 cups) flour (I use spelt flour)
- 230 ml (1 cup) lukewarm water
- 30 g (2 tablespoons) butter
- ½ cube fresh yeast (about 20 g or 0.7 oz)
- A pinch of salt
- 1 teaspoon sugar
- 25 g (2 tablespoons) baking soda
- Additional butter for greasing the tin
- For topping: coarse salt, grated cheese, pumpkin seeds

Preparation time: approx. 2 hours

Instructions:

1. Prepare a yeast dough using flour, water, butter, yeast, salt, and sugar.
2. Cover and let it rise in a warm place for at least 1 hour.
3. Grease the muffin tin cups with butter.
4. In a pot, bring 500 ml (2 cups) of water to a boil with the baking soda.
5. Knead the dough again on a floured surface and divide it into 12 equal pieces, shaping them into rounds.
6. Dip each dough ball into the baking soda water for 30 seconds, then place them in the muffin tin.
7. Sprinkle the rolls with coarse salt, cheese, and pumpkin seeds.
8. Bake in a preheated oven on the second rack from the bottom for about 15 minutes until golden brown.

My Tip: The pretzel rolls can be frozen and reheated in the oven or even in the toaster. They taste just like freshly baked!

Enjoy!

Music in the video: J. S. Bach: Gavotte from the French Suite No. 5 BWV 816, played by Cardoso Rodriguez: https://www.klavierschule-leipzig.de/

You can find the recipe in German on my German channel: https://www.ganjingworld.com/s/z9RZ4eJQJZ

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