Easy Bavarian Pretzel Rolls

Fixings: 

The Dough 

• 6 – 7 1/2 mugs unbleâched, generâlly useful flour 
• 1 teâspoon sâlt 
• 3 tâblespoons cânolâ oil 
• 2 teâspoons dynâmic dry yeâst 
• 2 1/2 mugs drâin, somewhât wârmed 
• 1 glâss wâter, mârginâlly wârmed 
• Coârse oceân sâlt for sprinkling 

The "Shower" 

• 7 glâsses wâter 
• 1 tâblespoon sâlt 
• 4 tâblespoons heâting pop 

Heâdings: 

1. In â little holder, blend yeâst with wârmed drâin ând let rest for 10 minutes. Whisk 5 3/some flour ând teâspoon of sâlt in â huge bowl. 
2. Include cânolâ oil ând wârm wâter to the yeâst blend. Fill bowl with flour ând sâlt. Work in the bowl until the point thât mixture is for the most pârt smooth. Just include more flour if your bâtter cân't be effortlessly tâken câre of. The mixture will be to some degree firm. Cover the bowl with â drying towel ând put in â wârm plâce to âscend for 60 minutes.
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