Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Recipe
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked
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Ingredients
- 3 3/4-4 cups unbleached bread flour
- 3 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces
- 1 1/4 cups warm water (70-78 degrees)
- 1 teaspoon instant yeast
- 2 1/4 teaspoons sea salt
- 1/3 cup baking soda (for boiling the rolls)
- kosher salt (for topping) (optional)
- sesame seeds (for topping) (optional)
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