Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Laugerwick? Any Germans ever hear of this?
    Lost? Site Map

    Laugerwick? Any Germans ever hear of this?

    ObiWan
    Sun May 15, 2005 7:24 pm
    Newbie "Fry Cook" Poster
    I was looking for a recipe to make something called Laugerwick. And I have NO idea if I have come close in my spelling. It is a bread/roll that the taste resembles a soft pretzel. I stayed with some relatives in Germany and they went to a bakery several times a week and picked up Laugerwick for our breakfast. They are SOOOOOO good. Does anyone know where I can get a recipe for Laugerwick (or however it is spelled)?
    *Parsley*
    Sun May 15, 2005 7:59 pm
    Food.com Groupie
    You might want to post this in the German Cooking Forum. icon_biggrin.gif
    Impera_Magna
    Sun May 15, 2005 8:12 pm
    Food.com Groupie
    Pretzel Rolls (Laugensemmel)


    Pretzel Roll
    This is somewhere between a fresh pretzel and a bagel. It will take a little practice to shape the roll/pretzel, but it can be a fun (if messy) learning experience.

    1 cup milk
    2 tablespoons butter
    2 tablespoons sugar
    2 tablespoons salt
    2 tablespoons caraway seeds
    1 ¼ cups water
    1 package quick-rising yeast
    6 cups all-purpose flour

    In a small saucepan, heat the milk, butter, sugar, salt, caraway seeds and water. When the butter is melted and the sugar and salt are dissolved, set the pan aside to cool to warm, about 105F.

    When the liquid mixture reaches this temperature, place it in a heavy-duty mixer (Kitchen Aid works well) and add the yeast to the liquid. Stir to dissolve thoroughly.

    Add 5 cups of flour to the bowl and mix on low until the dough begins to pull away from the side of the bowl, about ten minutes. Using the dough hook, knead in the remaining cup of flour until the dough is very smooth, another five minutes.
    Place on a plastic cutting board or sheet, cover, and allow to rise until doubled, about one hour. Punch it down.

    For each pretzel, cut off a piece of dough about the size of a golf ball. Roll it into a snake about 10 inches long and form into a pretzel, looping one end just past the middle of the snake and crossing the other end over it, pinching the dough slightly where the ends meet. Place the pretzels on a floured tea towel and allow to rise for about 15 minutes.

    Preheat oven to 400F. Bring 8 quarts of water to a boil and gradually boil the pretzels, about 5 at a time, until they float. Remove them carefully from the water with a slotted spoon and place them on a greased baking sheet. Bake at 400F until golden brown, about 20 to 25 minutes.

    These can be frozen right when they come out of the oven, and reheated later in a 350F for just a few minutes.

    From: http://www.elca.org/countrypackets/latvia/recipe-print.html
    =====

    Pretzel Rolls

    · 1 cup scalded milk
    · 1/4 cup butter
    · 1-1/2 Tbsp. sugar
    · 1 yeast cake
    · 1 egg
    · 3-3/4 cups flour
    · 1/2 tsp. salt

    Add butter, sugar and salt to milk; when lukewarm add yeast cake, white of egg well beaten and flour. Knead, let rise, roll in pieces width of finger and twice the length. Shape into pretzel rings. Let stand on floured board, only until they begin to rise. Drop rings one at a time into shallow pan half full of very hot (but not boiling) water and cook. Must be light, keep shape and not break apart. Bake in hot (400°) oven on thin baking tin until crisp and brown.

    From: http://www.catholicculture.org/lit/recipes/view.cfm?id=846
    =====

    Pines506's Mustard and Cheddar Pretzel Rolls
    =====

    Hope this helps. Good luck!
    Inge 1505
    Mon May 16, 2005 6:27 am
    Food.com Groupie
    Laugenweck, Laugensemmel or Laugenbrötchen are regional german names for soft pretzel rolls. It should be the above recipe.
    ObiWan
    Mon May 16, 2005 11:56 am
    Newbie "Fry Cook" Poster
    Thank you so much! That is EXACTLY what I was looking for. You are awesome!
    ObiWan
    Mon May 16, 2005 12:03 pm
    Newbie "Fry Cook" Poster
    Thank you for the recipe. I can't wait to attempt to make them. I can taste them already.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites