Prep 40 min - cook 20 min - serves 8
German Sesame-Crusted Pretzel Rolls
Pretzel-style rolls dipped in a baking soda bath before baking, which is what gives the crust its dark, distinctive chew.
Before you cook
The baking soda bath is what makes a pretzel a pretzel rather than a plain bread roll. Skip it and you get a soft bun with a sesame topping and none of the character.
Dip briefly and confidently. Too long in the alkaline bath and the crust turns unpleasantly bitter and overly dark.
Method
Dissolve the yeast in the warm water and leave until it foams.
Mix the flour and salt, then add the yeast water and oil.
Knead for ten minutes until smooth and elastic, then prove one hour.
Divide the dough into eight pieces and shape each into a tight ball.
Rest the shaped balls, covered, for fifteen minutes to relax the dough.
Bring the bicarbonate of soda and water to a gentle simmer in a wide pan.
Dip each roll into the simmering bath for twenty seconds, no longer.
Lift out with a slotted spoon and place on a lined tray immediately.
Score the top of each, then press firmly into the roasted sesame seeds.
Scatter with flaky salt and bake at 220C for twenty minutes until dark.
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