Vegan Laugenstange
Indulge in the irresistible charm of Vegan Laugenstange, the plant-based version of Germany's classic lye pretzel rolls. These golden-brown, chewy delights are made with simple ingredients like all-purpose flour, vegan butter, and a savory baking soda bath that gives them their signature crust and deep flavor. With just 90 minutes of preparation time, including an easy dough rise and a quick poaching step, these rolls deliver authentic texture and taste without the need for dairy. Finished with a sprinkle of coarse sea salt and baked to perfection, Vegan Laugenstange pairs wonderfully with dips, soups, or as a base for gourmet vegan sandwiches. Perfect for sharing or enjoying fresh from the oven, this recipe is a must-try for lovers of traditional German cuisine.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 25 grams Granulated sugar
- 10 grams Salt
- 60 grams Vegan butter
- 300 ml Water, lukewarm
- 60 grams Baking soda
- 1 liter Water
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix thoroughly.
Add the lukewarm water and vegan butter to the dry ingredients. Knead the dough by hand or with a mixer for about 10 minutes until it is smooth and elastic.
Cover the bowl with a clean damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a long, thin roll (about 20 cm in length).
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
In a large pot, bring 1 liter of water to a boil. Add the baking soda carefully (the mixture will foam).
Reduce the heat to a simmer and, using a slotted spoon, gently lower each dough roll into the baking soda solution, one at a time. Poach each roll for about 30 seconds, then remove and place them on the prepared baking sheet.
Once all rolls have been poached, score each with a sharp knife, making a shallow cut down the center.
Sprinkle each roll with coarse sea salt.
Bake in the preheated oven for 15-20 minutes, or until they are a deep brown color.
Remove from the oven and allow the Laugenstange to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32422 mg | 1410% | |
| Total Carbohydrate | 410.8 g | 149% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 649 mg | 14% | |
*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.
