Thursday, April 26, 2012

Laugenbrötchen with Household Baking Soda

Laugenbrötchen (Pretzel Bread Rolls) 

Let me first send a big thank you to a friend Lindsey B. for inspiring me to recreate one of my fond German memories. She also gave me this recipe which is super easy and delicious. 

Laugenbrötchen with Household Baking Soda

375 gr All purpose flour – 3 cups bread flour
1 pkg Yeast – 1 tbs
1 tbs sugar
1 tbs salt
250 ml warm water – 1cup
(Optional: after dough is formed work in 2 tbsp of room temperature butter)

For the Soda Solution (Lauge)

1 liter Water – 4cups
30 gr Baking soda – 2tbs

For Topping:
Coarse salt, caraway seed, grated Gouda Cheese

Prepare yeast dough. Cover and let rest in warm place until almost
doubled in size. (approx. 20-40 minutes) On lightly floured work area,
knead several times and divide into 10 equal pieces. Shape into
brezels, sticks, rings, or Brötchen.

To prepare the soda (Lauge) solution, bring water to boil in a deep
pot, remove from heat and slowly pour baking soda into water (careful,
it will bubble/sizzle quite a bit)

Preheat oven to 400 F.
Place one Brötchen on wire ladle and dip into solution for 10 seconds,
swing/turn ladle so Brötchen will swim, remove and while holding on
ladle let excess liquid drain. Place on a baking paper-lined cookie
sheet and sprinkle with salt, seed, or cheese. With a very sharp knife
cut cross into Brötchen.

Bake at 400 F for 15 – 20 minutes, preheated. 

oppps... better to cut when directions say and not jump the gun like I did. 

sprinkle with sea salt

why did I put flour on the bread stone? Don't do this. 

Lunch, turkey sandwich ;) 

No comments:

Post a Comment