Bread Story
These are what happen when a bread roll gets serious. Golden brown with their signature chewy crust, soft fluffy centre and a generous scattering of coarse salt, German pretzel rolls are perfect for burgers, sausages, sandwiches or simply eaten warm with butter. Fresh from the air fryer, they're every bit as satisfying as the bakery version.
You’ll Need
Makes 8 rolls
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
30g unsalted butter, melted
Baking Soda Bath
1 litre water
50g bicarbonate of soda
Topping
Coarse sea salt
1 egg, beaten
Optional but Dangerous
Mature Cheddar
Smoked ham
Bratwurst
Wholegrain mustard
Salted butter
Method
Combine the flour, yeast, caster sugar and sea salt in a large bowl.
Add the warm water and melted butter, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Divide the dough into eight equal portions and shape into smooth round rolls.
Leave to prove for another 20 minutes.
Bring the litre of water to a gentle simmer and carefully stir in the bicarbonate of soda.
Lower each roll into the baking soda bath for 20–30 seconds, then remove with a slotted spoon and place onto
baking paper.
Brush each roll with beaten egg, sprinkle generously with coarse sea salt and score a shallow cross across the top
using a sharp knife.
Preheat the air fryer to 180°C.
Air fry the rolls for 12–16 minutes, until they're a rich chestnut brown with a beautifully chewy crust.
Leave to cool for 10 minutes before serving warm.