Elements

For the dough:

225 gr Bread flour

25 gr Rye flour

140 ml water

10 ml malt extract or molasses

10 gr delicate butter

10 ml seed oil (sunflower)

3 gr Bread spice combine (optionally available)

3 gr Roggen malt flour (optionally available)

4 gr salt

10 gr recent yeast pressed

For the lye resolution:

400 ml water

20 gr sodium hydroxide or 30 gr baking soda

For topping:

Caraway seeds

Coarse salt

Cheese

About 5 rolls

Weigh all substances exactly utilizing a kitchen scale, place them in a mixing bowl, and knead the dough as instructed.

After kneading, cowl the dough with a fabric and let it relaxation at room temperature for 30 min.

Divide the dough into items of about 90 g every, form them into balls, cowl, and allow them to relaxation for an additional 15 min.

Utilizing a rolling pin, roll every dough ball into an oval, elongated form.

Ranging from the highest, roll the dough downwards to type a neat spiral form.

Line a baking sheet with parchment paper and place the rolls onto it.

Evenly spray them with water, cowl, and let rise for about half-hour at room temperature. In the meantime, preheat the oven to 200 °C (convection).

Uncover the rolls, wait till a lightweight pores and skin types on the floor, then brush them generously with pretzel lye or dip them into it.

Sprinkle coarse pretzel salt on prime and make two lengthwise cuts with a pointy knife.

Bake 12-15 min with little or no steam in any other case, the lye will wash off.

After baking, let the rolls cool on a wire rack.

⚠️ If utilizing sodium hydroxide, put on gloves and goggles, and use a ladle or slotted spoon for security.