Laugenbrotchen Pretzel Rolls
Soft, golden, and irresistibly chewy, Laugenbrötchen Pretzel Rolls bring the authentic taste of German bakeries straight to your kitchen. These delightfully savory rolls are crafted from a simple yeast dough and achieve their signature pretzel flavor through a quick baking soda bath before being baked to perfection. Topped with coarse sea salt and boasting a beautifully browned crust, they strike the perfect balance between a tender interior and a satisfying exterior snap. Whether enjoyed as a snack, sandwich bun, or alongside soups and stews, these homemade pretzel rolls are a showstopper. With just 30 minutes of prep time, they're an easy yet impressive addition to any meal. Pair their authentic texture and flavor with hearty German-inspired dishes or transform them into gourmet sliders for your next gathering.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 50 grams Unsalted butter
- 250 milliliters Warm water
- 50 grams Baking soda
- 2 liters Water (for bath)
- 10 grams Coarse sea salt
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
Melt the unsalted butter and add it to the warm water (250 ml), ensuring it is not too hot to activate the yeast.
Gradually pour the liquid mixture into the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a roll or your preferred shape and set them aside on a parchment-lined baking sheet.
Preheat the oven to 200°C (400°F).
In a large pot, bring 2 liters of water to a boil and gradually add the baking soda, stirring to dissolve.
Carefully lower each roll into the baking soda solution for 30 seconds, turning halfway through. Remove them with a slotted spoon and place them back on the parchment-lined baking sheet.
Make a shallow cross or slit on the top of each roll with a sharp knife and sprinkle with coarse sea salt.
Bake the pretzel rolls in the preheated oven for 15-20 minutes, or until they are a deep golden brown.
Allow the rolls to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 21517 mg | 936% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
