Pretzel roll (Pretzel roll) - beer rolls

Dissolve sugar and yeast in two tablespoons of warm water. Mix everything thoroughly and leave for 15-20 minutes until the yeast is completely dissolved.
Sift flour into a cup, add salt, warm water, yeast that has come up and knead the dough. At the end of the kneading, add vegetable oil. The dough will turn out very elastic and pliable.
Put the dough in a greased container with vegetable oil, cover with a napkin and leave for one and a half to two hours.
Divide the dough into four parts, roll out each part into a sausage and cut into small pieces. Roll each piece into a ball, flatten it a little and make cuts with a sharp knife.
Leave the buns to fit on the table for 20 minutes.
Pour 8 glasses of water into a saucepan. Dissolve 3 tablespoons of soda in it and bring to a boil over low heat.
Put 4 bretzel in a slotted spoon, put it in a boiling soda solution and hold it there for 20-30 seconds.
Remove the brittles, sprinkle with coarse salt and place on a greased baking sheet.
Bake the bretzeli in a preheated 200 degree oven for 20 minutes. As soon as the surface of the buns becomes golden, the bretzels are ready.