Servings:22 small buns
These pretzel buns (Laugenbrot) have a chewy, golden outer crust and a soft centre. If you love pretzels, you’ll love these buns.
- 500 grams (4 cups+2 tablespoons) all-purpose flour
- 270 grams (1 cup+2 tablespoons) water
- 5 grams (1½ teaspoon) dry yeast
- 1½ teaspoon sugar
- 30 grams (2 tablespoons) butter at room temperature and diced
- 10 grams (1½ teaspoon) salt
- For the baking soda bath:
- 1 liter (1 quart) water
- 8 teaspoons baking soda
- 2 teaspoons salt
- To sprinkle: coarse sea salt, sesame seeds or poppy seeds
Dissolve the yeast and sugar in the water.
In the bowl of a stand mixer, combine the water and 150 grams (1¼ cup) of flour. Allow to sit for 30 minutes.
Add the remaining flour, butter, salt and mix until the dough is smooth.
Make a ball, put it in a bowl covered with cling film and let it rise for 30 minutes.
Line 2 baking sheets with parchment paper.
Divide the dough into 20-22 pieces (more or less weighting 35 grams/ 1.2 ounces) and shape each piece into a ball.
Let them rest for 10 minutes.
While the dough rests, bring the water, salt and baking soda to a boil in a large pan.
Place 7 or 8 balls in the boiling water and boil for 30 seconds.
Using a slotted spoon, remove the balls from the boiling water and place them on a baking sheet lined with parchment paper.
Lightly sprinkle each bun with coarse salt, sesame seeds or poppy seeds.
Preheat the oven to 200 degrees C (400 degrees F).
Using a very sharp knife, make 2 slits on top of each unbaked roll.
Bake for 15 minutes or until the rolls are deep golden brown.
Serve the pretzel buns warm.
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Nutrition InformationAmount per serving (37 g)
— Calories: 94
, Fat: 1.3g
, Saturated Fat: 0.7g
, Cholesterol: 3mg
, Sodium: 183mg
, Carbohydrates: 17.6g
, Fiber: 0.6g
, Protein: 2.4g
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