Laugenstange
Discover the authentic charm of Laugenstange, Germany’s beloved pretzel stick that boasts a golden-brown crust, soft interior, and signature salty finish. This classic recipe combines the rich flavors of buttery dough with the unique preparation of boiling in baking soda water, creating the iconic chewy texture and deep mahogany color of traditional Bavarian breads. Perfectly sprinkled with coarse salt, each bite is a delightful balance of savory and satisfying. Whether enjoyed plain, paired with cheese, or layered with cold cuts, Laugenstange makes an irresistible addition to any meal. With easy-to-follow instructions and simple ingredients like flour, yeast, and butter, this recipe is ideal for creating artisanal bread at home. Impress your family and friends with this timeless baked treat, bursting with warm, authentic flavors.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 270 milliliters warm water
- 40 grams unsalted butter
- 10 grams sugar
- 10 grams salt
- 50 grams baking soda
- 2 liters water
- 10 grams coarse salt
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy.
Add the melted butter, salt, and flour to the yeast mixture. Stir until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl and cover it with a clean cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces and roll each piece into a long stick shape (about 25 cm in length).
Preheat your oven to 200°C (392°F) and line two baking sheets with parchment paper.
In a large pot, bring 2 liters of water to a boil. Carefully add the baking soda to the boiling water.
Using a slotted spoon, lower each dough stick into the boiling water and boil for about 30 seconds on each side. Remove them with the slotted spoon and place them on the prepared baking sheets.
Sprinkle the boiled dough sticks with coarse salt.
Bake the sticks in the preheated oven for 20-25 minutes or until they are deep brown in color.
Allow your Laugenstange to cool on a wire rack before serving them plain or with your favorite fillings such as cheese or cold cuts.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 21564 mg | 938% | |
| Total Carbohydrate | 409.7 g | 149% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 619 mg | 13% | |
*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.
