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    You are in: Home / Recipes / Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Recipe
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    Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 01, 2010

      Great rolls . . . fun to make too! Due to space in the refrigerator I skipped step #12. I placed the rolls on parchment paper and covered with plastic wrap and allowed to rise for 30 minutes. Then immediately went to Step #18, water bath. Wouldn't think of making without topping without kosher salt. Made for ZWT #6. Thanks for sharing!

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    • on May 31, 2010

      Need some baking therapy? These are perfect for that! They made the house smell divine while baking, and they tasted just like the silly-expensive warm pretzels you can get at sporting events. I used the lesser amount of flour (all-purpose, since I didn't have any bread flour on hand), and I added a tbs of vital wheat gluten. I did find that I had to add about 1/4 cup more water than was specified in the recipe because my dough was too dry without the extra water. Breadmaking is usually like that for me, though -- I use the recipe's water and flour amounts as a guideline, then just go by the feel of the dough. I actually made these into pretzels rather than rolls (more fun!), and I topped them with the salt only. I briefly contemplated topping them with some garlic too, but that'll be a project for another day. They baked up beautiful and golden in about 25 minutes (my oven was running a bit hot). Auntie Anne's, eat your heart out! LOL Thanks for posting :)! Made for The Queens of Quisine for the ZWT6 Germany Oma Challenge

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    • on May 24, 2010

      Absolutely wonderful tasting rolls, & a great new addition to the list of homemade breads that I'll enjoy in the future ~ Can hardly wait to make these for company! I did include the optional toppings (salt & sesame seeds) & we thought they shold be required, but then, that's just our preference! Thanks for sharing this great treat! [Made & reviewed will in Germany with ZWT6]

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    • on May 24, 2010

      I made rolls AND hot dogs! This is really yummy. DH said he never tasted a pretzel this good before, much less had it in a roll. Made and reviewed for ZWT6.

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    • on February 20, 2011

      What to do on a cold rainy day - make homemade pretzels! Delicious! I didn't freeze and I made sticks instead of pretzel shape. That is how they are served at a local restaurant and it is easier for dipping in cheese. I did alter the method a bit. I made the dough and instead of letting it rise and then shape the dough, I did it the other way around making the shapes and then let it rise. I think it made for prettier sticks. I also whipped an egg and brushed the sticks with the egg before salting and putting them in the oven. I thought they would rise more than then did (certainly didn't double as I was expecting - more like 25%) Good texture but would make them larger next time. They also baked for about 20 - 25 minutes because they were smaller. Thanks for sharing - definitely a keeper!

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    • on February 07, 2011

      I made pretzels for the super bowl and they were great. Did a warm mustard sauce as a dipper and were wonderful. Every one was gone and they tasted great!! They were not hard at all and had great flavor.
      kim

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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
    18%
    Total Fat 5.5 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 11.4 mg
    3%
    Sodium 3209.1 mg
    133%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.2 g
    0%
    Protein 8.3 g
    16%

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