Hey y’all, Today I’m going to share with you a recipe that I recently tried out - Laugenbrötchen! Now I know y’all might be thinking, “What is that?” but trust me, it’s delicious. These traditional German pretzel buns have a crunchy exterior and a soft, fluffy interior, making them the perfect addition to any meal or as a snack on their own. For this recipe, you’ll need: - 500g of all-purpose flour - 2 teaspoons of salt - 1 packet of active dry yeast - 2 tablespoons of sugar - 300ml of warm water - 1/3 cup of baking soda - 2 tablespoons of coarse salt - 1 egg Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, combine the flour, salt, yeast, and sugar. 3. Slowly pour in the warm water and knead the dough until smooth and elastic. If the dough is too sticky, add a bit more flour. 4. Cover the dough with a towel and let it rest for 20 minutes. 5. While the dough is resting, mix the baking soda and 1 liter of water in a pot and bring to a boil. 6. Divide the dough into 12-14 equal parts and roll each piece into a ball. 7. Dip each ball into the baking soda mixture for 5-10 seconds and place them on a baking sheet lined with parchment paper. Sprinkle the coarse salt over the rolls. 8. Beat the egg and brush it over the surface of each roll. 9. Bake the Laugenbrötchen for 15-20 minutes or until golden brown. How to prepare: When the Laugenbrötchen are done, let them cool for a bit before serving. You can eat them on their own or use them as a bun for a sandwich or burger. Preparation time: This recipe takes about 1 hour and 30 minutes from start to finish, but most of the time is just waiting for the dough to rise. Servings: This recipe makes 12-14 Laugenbrötchen. Nutrition Facts: Each roll has approximately 175 calories, 3g of fat, 31g of carbohydrates, 1g of fiber, and 5g of protein. Tips: - Make sure the water for the baking soda mixture is boiling before dipping the dough. - If you want a softer crust, brush the rolls with melted butter instead of egg. - You can freeze the Laugenbrötchen for later. Just thaw them at room temperature and reheat them in the oven. FAQs: Q: Can I use bread flour instead of all-purpose flour? A: Yes, you can use bread flour instead. It will make the rolls slightly chewier. Q: Can I add other spices or herbs to the dough? A: Yes, you can add garlic powder, onion powder, or any other spice or herb that you like. Q: Can I make these without the baking soda dip? A: You can, but the rolls won’t have the classic pretzel flavor or texture. I hope y’all enjoy making and eating these Laugenbrötchen as much as I did. Let me know in the comments if you have any questions or if you tried any variations of this recipe!
