Homemade Pretzel Buns

Preheat the oven to 200 ºC. 

Combine the water, sugar and yeast in a large bowl, and allow to sit for 5 minutes to get foamy. Add the salt and melted Flora Regular and gently combine.

Add the flour one cup at a time, combining after each addition until a soft dough forms. (You should use at least 4 cups of flour, add a little extra if the dough is wet). 

Knead the dough for about 5-8 minutes until smooth, then transfer it to a clean, oiled bowl. Cover with a kitchen towel and set in a warm place to prove until doubled in size (about 90 minutes). 

Once doubled in volume, remove the dough from the bowl, and portion into 7 pieces (about 120 grams each). Shape the dough into long rolls about 10 cm; set aside and cover with a damp kitchen cloth.

Bring 1.5 litres of water to a boil in a large pot. Once the water has started to boil, slowly add the bicarbonate of soda. Be careful not to add it all at once, as this will result in the pot boiling over. 

Boil the rolls in batches, depending on the size of your pot, for 15-20 seconds per side. Gently remove the rolls from the pot, and place onto a baking tray lined with baking paper.

Use a sharp knife or blade to score each bun with three short diagonal cuts on the surface. Sprinkle the buns with coarse salt and bake for 20 minutes. Remove from the oven and allow to cool slightly before slicing. 

Serve warm with a hearty spread of Flora Regular and your favourite filling like sausages and mustard.