I actually wanted to name these ones "pretzel sticks" as they are supposed to be longish cheesy pretzels, but somehow mine weren't slim enough to be called sticks. So there, let's go with the label bread.
I have posted my recipe for German style Swabian pretzel rolls before and I would advise you to read that post through as well before baking. I have explained there more the science behind this particular baking method and how I prepared the sodium carbonate needed in this recipe.
25g dry yeast
3tbsp sodium carbonate (to be made from sodium hydrogen carbonate)
200g mature Cheddar grated
Mix the flour, salt and dry yeast together and add lukewarm water slowly. Depending on the consistency add less or more water or flour. Knead it all to an even bread dough and let it rise in a bowl covered with a tea towel for one hour.
When the dough is rising there's time to prepare the sodium carbonate that's needed for the distinct taste of the surface. This is how to make it: Place about 6 tablespoons of sodium hydrogen carbonate in an oven dish and heat it in the oven at 150-180C for about 30-40 minutes by occasionally stirring. Once the sodium carbonate comes out of the oven dissolve three tablespoons of it into one liter of hot water.
Shape lenghty sticks or baguette type shaped breads of the dough and roll them in the sodium carbonate water. Leave them in there for about one minute each. Make a lenghtwise cut over the breads with a knife and sprinkle grated cheese on them. Place them on a baking tray and bake at 220C for about 20-25 minutes.
These breads are good to be enjoyed as they are, but feel free to add any toppings of your choice.