Laugenbrotchen (Pretzel Rolls)

"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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photo by MMinMI photo by MMinMI
photo by MMinMI
Ready In:
2hrs 25mins
Ingredients:
11
Serves:
14
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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