1/11 Photos of Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)
3 hrs 30 mins
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)
My Private Note
Units: US | Metric
- 3 3/4-4 cups unbleached bread flour
- 3 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces
- 1 1/4 cups warm water (70-78 degrees)
- 1 teaspoon instant yeast
- 2 1/4 teaspoons sea salt
- 1/3 cup baking soda (for boiling the rolls)
- kosher salt (for topping) (optional)
- sesame seeds (for topping) (optional)
- 1Place the flour in the bowl of a stand mixer.
- 2Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
- 3Pour in the water and sprinkle on the yeast and salt.
- 4Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
- 5Shape the dough into a ball and place in a large well oiled bowl.
- 6Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
- 7Lightly oil a baking sheet, (I use parchment paper).
- 8Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
- 9Cut the dough into 8 equal pieces.
- 10At this point you can shape the dough into either pretzels or rolls.
- 11Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
- 12Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
- 13Boiling and Baking:.
- 14Preheat oven to 350 degrees F.
- 15Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
- 16***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
- 17Turn the heat down to a healthy simmer.
- 18Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
- 19After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
- 20Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
- 21Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
- 22When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
- 23If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
- 24****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.
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Nutritional Facts for Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)
Serving Size: 1 (119 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 274.8
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 2.9 g
- Cholesterol 11.4 mg
- Sodium 3209.1 mg
- Total Carbohydrate 47.2 g
- Dietary Fiber 1.9 g
- Sugars 0.2 g
- Protein 8.3 g