Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)

Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) created by Galley Wench

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 :)

Ready In:
3hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Place the flour in the bowl of a stand mixer.
  • Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
  • Pour in the water and sprinkle on the yeast and salt.
  • Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
  • Shape the dough into a ball and place in a large well oiled bowl.
  • Cover 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.
  • Lightly oil a baking sheet, (I use parchment paper).
  • Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
  • Cut the dough into 8 equal pieces.
  • At this point you can shape the dough into either pretzels or rolls.
  • Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
  • Place 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.
  • Boiling and Baking:

  • Preheat oven to 350 degrees F.
  • Bring 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).
  • ***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).
  • Turn the heat down to a healthy simmer.
  • Add 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).
  • After 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.
  • Remove 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.
  • Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
  • When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
  • If 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*).
  • ****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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RECIPE MADE WITH LOVE BY

@Brenda.
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@Brenda.
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"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 :)"

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  1. rnmommy02
    Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Created by rnmommy02
  2. rnmommy02
    Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Created by rnmommy02
  3. rnmommy02
    Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Created by rnmommy02
  4. rnmommy02
    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!
  5. rnmommy02
    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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