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.
Ingredients
- 4 cups+2 tablespoons (500 g) all-purpose flour
- 1 cup+2 tablespoons (270 ml) water
- 1½ teaspoon (5 g) dry yeast
- 1½ teaspoon sugar
- 2 tablespoons (30 g) butter at room temperature and diced
- 1½ teaspoon (10 g) salt
For the baking soda bath:
- 1 quart (1 l) water
- 8 teaspoons baking soda
- 2 teaspoons salt
- To sprinkle: coarse sea salt, sesame seeds or poppy seeds
Instructions
- 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.
- Enjoy!
Nutrition
Serving: 37g | Calories: 94kcal | Carbohydrates: 17.6g | Protein: 2.4g | Fat: 1.3g | Saturated Fat: 0.7g | Cholesterol: 3mg | Sodium: 183mg | Fiber: 0.6g