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    You are in: Home / Recipes / Laugenbrotchen (Pretzel Rolls) Recipe
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    Laugenbrotchen (Pretzel Rolls)

    Laugenbrotchen (Pretzel Rolls). Photo by MMinMI

    1/1 Photo of Laugenbrotchen (Pretzel Rolls)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    Chickee's Note:

    These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.

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    Units: US | Metric


    1. 1
      Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
    2. 2
      Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
    3. 3
      Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
    4. 4
      Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
    5. 5
      Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
    6. 6
      Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
    7. 7
      Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.

    Ratings & Reviews:

    • on January 05, 2009


      I first had these in Sweden and absolutely loved them. These are great as well. It took me a couple trips to different grocery stores to get the malt, but other than than, very easy to make!

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    • on August 14, 2008


      These were AWSOME! My kids had a blast helping shape the pretzels! I just put everything into my kitchen aid and let it go for 10 minutes. SO EASY! I have been searching for a traditional pretzel recipe since a friend brought pretzels to a potluck. Wow! These were great. Got Malt Extract from a friend who brews his own beer(probably don't need it) and shaped into a traditional pretzel shape. Divided the dough into 1 ounce portions and made smaller pretzels. This recipe uses more baking soda than others, will try less next time. My only problem was that I put too much salt on top of the pretzels before I baked them.... my bad! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Laugenbrotchen (Pretzel Rolls)

    Serving Size: 1 (149 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 187.9
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 1.3 g
    Cholesterol 5.8 mg
    Sodium 2353.2 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 1.4 g
    Sugars 0.5 g
    Protein 5.3 g

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