Laugenbrötchen

Savor the warm, chewy goodness of Laugenbrötchen, a delightful German pretzel roll with a golden-brown crust and soft interior. Perfect for a cozy weekend brunch or as a snack with your favorite spread.

• 500 grams all-purpose flour
• 300 ml water
• 1 packet dry yeast
• 1 tablespoon sugar
• 10 grams salt
• 100 grams baking soda
• 1 liter water
• coarse salt to taste coarse salt

Method

1. 1

   In a large mixing bowl, combine the flour, sugar, salt, and dry yeast.

2. 2

   Gradually add the water and mix until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.

3. 3

   Cover the bowl with a clean kitchen towel and let it rise in a warm place for approximately 30 minutes, or until doubled in size.

4. 4

   Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.

5. 5

   In a large pot, bring 1 liter of water to a boil and add the baking soda. Carefully drop the risen dough pieces into the boiling solution for about 30 seconds each.

6. 6

   Remove the dough from the water and place them onto the prepared baking tray. Sprinkle coarse salt on top of each piece.

7. 7

   Bake in the preheated oven for 15-20 minutes, or until golden brown.

8. 8

   Allow the Laugenbrötchen to cool slightly before serving.