Laugenbrotchen (Pretzel Rolls)

Recipe by Chickee
READY IN: 2hrs 25mins




  • 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.