Pretzel buns - Laugengebäck
12 rolls, g Baker’s % AP Flour 500 100% Water 300 60% Butter 30 6% Yeast 6 1.2% Sugar(honey) 20 4% Salt 9 1.8% Total 865 173% mixing Mix all ingredients, kneed for 8 min. fermentation 1.5 hrs. shaping Divide into 70g pcs. Possible shapes: ball, pretzel knot, croissant, horseshoe, small torpedo(batard) proofing 30 minutes at 30°C BOILING For the baking soda bath: 1 liter water 8 teaspoons baking soda 2 teaspoons salt Boil each roll for 30 sec, remove and dip in seeds(sesame, poppy, caraway, flax) or coarse salt or hard cheese. Score. baking Bake at 220°C for 20-25 minutes.