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.