Recipe: Laugenbrötchen | pretzel roll.

das Laugenbrötchen (noun) pretzel roll.
First off, I have to say that I am overjoyed that 1. I finally found this recipe for Laugenbrötchen and 2. they came out so wonderfully. I have to thank Rachel at Une Bonne Vie for sharing the original recipe because I really just followed her recipe and documented my Laugenbrötchen journey.
I added a few small tips and tweaks to Rachels recipe to make your journey easier.
These little rolls of heaven are one of the things I miss the most about living in Germany, you find them in every bakery (at least in the south) and I ate them every chance I got.
Just look how pretty they are!
For this recipe you will need:
6 – 7 1/2 cups of unbleached all purpose flour
1 teaspoon of salt
3 table spoons of canola oil
2 teaspoons of active dry yeast
2 1/2 cups of slightly warmed milk
1 cup of warm water
coarse sea salt
2 bowls
a knife
 a clean towel
a cutting board
lots of time (at least 3 hours)
7 cups of water
1 tablespoon of salt
4 tablespoons of baking soda
a pot
a slotted spoon
Step 1: Whisk 5 3/4 cups of flour and 1 teaspoon of salt in a large bowl (it is especially handy to have a bowl with a handle later on)
Step 2: Warm 2 1/2 cups of milk in the microwave for about a minute and then add 2 teaspoons of your active dry yeast.
Let your milk and yeast rest for 10 minutes.
Step 3: Mix 1 cup of warm water and 3 table spoons of canola oil into your yeast mixture (after its 10 minute rest)
[side note: I had to move my milk and yeast mixture to a larger bowl]
Step 4:  Add your yeast, milk, oil, and water mixture to your flour and salt mixture.
Step 5: Knead the mixture until it is an almost smooth dough ball, add flour as needed.
Your dough will be a little sticky and a bit stiff
Step 6: Cover your dough ball with a clean towel and let rise for 1 hour…find something else to do…I watched The Office on Netflix.
[side note: my kitchen towels are hand-me-downs, hence the small hole]
Step 7: TA DA!!! Pull back the towel and revel in all of your hard work and then come to the realization that you are only half way there.
Step 8: Flour your cutting board and put your beautiful dough ball on to it.
Step 9: Flour your hands and punch down/knead your dough for 1 minute.
 Step 10: Cut your dough down into palm sized dough balls and transfer them to a greased or wax papered surface. Keep flouring your hands and knife as the inside of the dough will be sticky.
I found it was easiest to make a ball shape by holding the dough in the palm of my hand and then forcing the dough through an “o” shape that I made with my thumb and forefinger.
Step 11: Step back and once again admire your handiwork for you are now slightly more than half way done.
Step 12: Cover your bough balls with your clean towel and let them rise for 15 minutes.
While your dough balls are rising:
Step 13:  Preheat your oven to 400 degrees.
Step 14: Prepare the salt and baking soda bath.
Mix 7 cups of water, 1 table spoon of salt, and 4 tablespoons of baking soda in a pot and then bring to a rolling boil.
BOOM! Look at those bad boys you are now ready to poach them.
Step 15: Drop 2 to 3 dough balls into your bath and let them fully poach for 1 minute…making sure to flip them over halfway so they are even.
Remove with a slotted spoon and drop on your baking sheet.
Step 16: Cut 2 to 3 large slits in the middle of your now poached dough balls and sprinkle (or in my case douse) with sea salt.
Step 17: Bake them at 400 degrees for 20 to 25 minutes, they should be beautifully brown.
Step 18:  Enjoy!! Eat them plain! Eat them with jam! Eat them with Nutella!
Eat as many as you like! You deserve it!
Let me know how your Laugenbrötchen came out!
Did you use a bread machine? Care to share your recipe?
[side note: Laugenbrötchen in Germany are usually poached in food grade Lye (Lye = Lauge)]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s