Robert's RecipesBread Making

Pretzel Rolls or Laugenbrötchen

Pretzel Rolls or Laugenbrötchen


These beautiful German buns caught my eye at our local baker, and I knew that I had to make them for myself. They are actually a cousin of the bagel, in that the dough balls are boiled before baking. In this case the water is tempered with salt and baking soda which is what gives them their distinctive dark brown outer crust. The original German recipe for pretzels uses lye which is quite a caustic chemical. Baking soda is a safer alternative that I have found gives excellent browning results.

I can't help wondering, "Are these the original Hot Cross Buns?

They are absolutely delicious with fresh cheese and butter.

Pretzel Rolls or Laugenbrötchen Recipe

INGREDIENTS:

  • 3/4 cup + 2 tbsp milk (205ml)
  • 3/4 cup water (175ml)
  • 3 tbsp (45 ml) olive or vegetable oil
  • 1 tsp salt (5ml)
  • 3½ cups (500 gm) hard (best for bread) white flour
  • 2 tsp dried yeast (10ml)

    •  

  • 8½ cups (2 litres) water
  • 4 tsp (20 ml) salt
  • 5 tbsp (75 ml) baking soda

    •  

  • coarse sea salt to sprinkle

    • METHOD:

    Bread Machine (for making dough only):

    Add first six ingredients to the workbowl, starting with the liquids.

    Select 'Dough' cycle.

    After cycle has completed and dough has risen for about one hour, remove to a lightly flour dusted board and continue as detailed below.

     

    By hand:

    Heat the water and milk together until lukewarm.

    Dissolve the yeast in some of the warm milk mixture and set aside for ten minutes.

    In a very large bowl, sift together the flour and the salt and make a well in the centre.

    Mix together the remaining milk mixture, yeast mixture and oil.

    Pour liquids into the well in the dry ingredients and combine to form a soft dough.

    Remove to a lightly floured board and knead for about ten minutes until the dough is smooth and elastic. (Avoid using too much flour at this stage)

    Return the dough to clean, lightly oiled bowl.

    Cover with a cloth and allow to rise for about one hour in a warm place.

     

    Tip the dough onto lightly floured surface and knead for a minute or so to expel any large bubbles.

    Divide into ten equal parts and roll into round balls.

    Dab the base of each ball in flour before placing on parchment paper (or a Silpat) on a baking tray.

    Allow to rise for 15 - 20 minutes.

     

    Bring the water to a boil in a large pot and stir in the salt and baking soda until dissolved.

    Gently drop the dough balls into the boiling solution and poach for about one minute on each side. (2 or 3 at a time)

    Use a slotted spoon to place them back on the baking tray.

    Using a very sharp knife, incise the tops in a cross formation.

    Sprinkle with the coarse sea salt.

    Bake at 375°F or 190°C for 25 - 30 minutes.

     

     


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