Pretzel Buns (Laugenbrot)
These pretzel buns (Laugenbrot) have a chewy, golden outer crust and a soft centre. If you love pretzels, you’ll love these buns.
4 cups+2 tablespoons (500 g)
1 cup+2 tablespoons (270 ml)
1½ teaspoon (5 g)
2 tablespoons (30 g)
at room temperature and diced
1½ teaspoon (10 g)
For the baking soda bath:
1 quart (1 l)
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 1¼ cup (150 g) 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 400°F (200°C)
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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