Bavarian Pretzels or bread rolls


Just done they’re best and we prefer them as bread rolls to be served with sausage or cheese. Unfortunately not every bakery’s offering them. So just prepare them at home and eat them directly from the oven – there’s nothing better.
Besides the ingredients for traditional bread rolls (s. “Crispy bread rolls” – but without herbs) you’ll need 1 liter of water, 40g baking soda or pretzel salt (sodium hydroxid) and some coarse sea salt. You’ll get sodium hydroxid at your local bakery or in a web shop. Prepare the dough for your bread rolls as usually and let it rest. Then divide it into 10-12 portions and make rolls. Let these rest again.
In the meantime bring the water to a boil and step by step add  the baking soda. Do this carefully because the soda will bubble heavily. It’s best to wear gloves and glasses to avoid eyes and hands getting into contact with the soda water. Dip the rolls into the water and as soon as they come up to the surface remove them from the water and place them on a greased baking tray. Don’t use paper because it will dissolve when getting into contact with the soda. Sprinkle your rolls with some coars sea salt and cook them for 20-30 minutes at 220°C until dark brown.


Remove them from the oven and cool them a bit on a wire rack. Then serve them lukewarm with soft butter.
Instead of bread rolls you may as well make pretzels with that dough. Afterwards continue as for the rolls.

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