Recipe // Laugen Rolls & Pretzels
Since I left Germany in 2007, I really haven’t had any pretzels or laugen rolls also called Bretzel and Laugenbrötchen (in German). That’s why I’ve been searching and trying various recipes for the perfect pretzel.
Last weekend I tried a recipe that was adapted from Bobby Flay, however my first batch of rolls didn’t come out right. So I adjusted a few things and tried again. Guess that’s why he calls it the “Almost-Famous Soft Pretzels”, no offense Bobby Flay, lol.
Alright, here are step by step images and the printable recipe below, enjoy! *(make sure to comment if you have any questions)
Recipe // Laugen Rolls & Pretzels
Prep time
Cook time
Total time
Author: Bettina Johnson
Recipe type: Breakfast
Serves: 8
Ingredients
- 1½ cups of warm water
- 2 tbsp. light brown sugar
- 1 pkg. active dry yeast (equals 2½ tsp)
- 5 tbsp. unsalted butter, melted
- 2½ tsp. kosher salt
- 4 cups unbleached flour (or bread flour)
- 1 tsp. canola oil
- 1 big pot of water
- ¾ cup baking soda
- 1 tsp. coarse sea salt
Instructions
- Combine the warm water (100-110°F), sugar, yeast and butter in the bowl of a stand mixer and mix together with a wooden spoon. Let the mixture sit for 10 minutes.
- Add the flour and salt, one cup at a time on low speed until everything is combined. Increase the speed to medium and continue kneading until the dough is smooth, and begins to pull away from the side of the bowl, about 3-4 minutes. You may need to add an additional 1-2 tbsp. of flour at a time if the dough is still sticky. Remove the dough from your bowl and form into a ball.
- Oil a medium bowl with canola oil, add the dough and turn to coat with the oil. Cover with plastic wrap or a clean damp towel and place in a warm spot until the dough is double in size, about 1 hour.
- Remove the dough from the bowl and place on a clean working area, divide into 8 equal pieces and form into 3″ inch rolls (tucking the sides under). Place each roll onto a parchment-lined sheet pan. Let your rolls rest for another 30 minutes.
- Preheat your oven to 425°F. Bring a big pot of water to a boil and add the baking soda (careful, the soda will splash and make lots of bubbles).
- Boil the rolls in the water/baking soda for 30 seconds each, move them around and splash them for an even coating. Remove the rolls from the water/baking soda mixture and place them back onto your baking sheet (the water/soda bath will give your rolls the dark brown color).
- Sprinkle the tops with coarse sea salt and cut and “X” with a sharp knife into the tops of each roll. Bake in preheated oven for 15 minutes, keep a close eye on them until they reach your desired brown color, but don’t let them burn.
I don’t see recipe, only pics!
I apologize, we are still working on upgrading our recipe cards. Here is the recipe:
http://yumprint.com/app/object/L5L/
Laugen Rolls & Pretzels
You will need to install the yumprint app on your phone to view the recipe
Hi Bettina,
Nice site and nice photos of your pretzels ……
Unfortunately, I live in Asia and I do not have a phone that supports the yumprint app. Your pretzels look great ….. and I sure wish you had been able to post the recipe.
Thank you in advance ….. I will check back some time in the future. Off to search some more.
ps. Maybe you would be so kind as to email it to me.
Sorry Lance, the recipe is now updated and available again!
Enjoy!
Please share them once made on instagram by adding the hashtag #oheverythingfood @oheverythinghandmade
MANY thanks Bettina! I am sure that many others appreciate the posting as well.
I am not familiar with instagram. Another thing to research. 🙂
Take care and keep up the nice work.
Hi this looks like a great recipe!
I was just wondering though, how I would go about preparing and storing the dough if I wanted to prepare it a day before?
I’m just a beginner with bread so I don’t really know if storing it in the fridge after the first rise will do anything…
Hope to get some advice
Thanks!
I don’t think it’s a good idea to store the dough in the fridge. I make the bretzels and store the
Shaped bretzels in the freezer and when i need them take them out , let them defrost, let the dough rise and then dunk them in the liquid with the baking soda and bake the finished bretzels
You are right, it’s better to get the Brezel or bun ready and then freeze. Thanks for the tip
I made this recipe many times and the pretzels are just like in Germany, they are wonderful. Thank you so much for this great recipe 🙂
We love them too. Especially when I miss home, nothing can beat comfort food you grew up with.