German Pretzel Bread

Laugenbrötchen
Recipe by Just Lovin’ Cooking via ferdakost.com

Recipe 2  via food-pusher.blogspot.com


*Ingredients*
500 g. flour
25 g. fresh yeast
1 tsp. sugar
30 g. butter, cubed
270 ml. tepid water
1 tsp. salt
2 litres water
12 tsp. baking soda
4 tbsp. salt

1.In a bowl, mix the yeast with the tepid water and sugar. Add the flour, knead well, and add the butter. Knead until you’re left with a firm and homogenous dough, before adding the 1 tsp. salt. Let the dough rise for 30-45 minutes.

2.Divide and shape the dough into 15 small balls à 50 g. Let rise until doubled. Preheat oven to 210 C.

3.In a large pot, mix the 2 litres of water with the baking soda and 4 tbsp. salt. Allow the mixture to cook, then add the balls of dough, one by one, leaving each in the solution for about 30 seconds.

4.Place each ball onto a baking sheet lined with baking paper. Cut a cross on each ball, and sprinkle with coarse sea salt or sesame seeds. Place baking sheets in oven for about 20 minutes, or until the breads are golden.

Recipe 2

Pretzel Rolls

Pretzel Rolls
— Adapted from Two Bites in Suburbia

Ingredients: 

  • 2 ½ – 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon vital wheat gluten (optional)
  • 2 ¼ tsp instant yeast
  • 1 Tbsp dark brown sugar
  • 1 tsp kosher salt
  • 3 Tbsp butter, softened
  • 1 cup water (110-120 degrees)
  • 2 Tbsp room temperature milk
  • 4 quarts water (for boiling)
  • ½ cup baking soda
  • additional butter (optional)
  • Kosher or pretzel salt to taste
Directions:

In the bowl of a standing mixer fitted with a dough hook, mix the flour, salt, brown sugar and yeast.  Mix in 1 cup water, milk and butter until a dough ball forms, and then kneed on medium low for another minute.

The dough should form a slightly tacky, but firm ball.  Cover the bowl with plastic wrap and let rest for 30 minutes.   After 30 minutes, knead again for about 8-10 minutes.  Place dough in a lightly greased bowl, cover, and let rise for one hour. 

Preheat oven to 400 degrees and bring the 4 quarts of water to a boil.  When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl onto a floured surface and gently degas it.   Cut dough into twelve relatively equal pieces.  Form into balls and set on a lightly floured piece of wax paper.
Drop balls three or four at a time into the baking soda bath for 30-60 seconds, turning once to guarantee both sides covered.  Drain the excess water from the dough and place it on a parchment-lined baking sheet.  Repeat with remaining dough balls.
Sprinkle the kosher salt over the bread to your specific tastes, and use a sharp knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 18-22 minutes, or until deep pretzel brown, rotating the baking sheet once.  Brush with melted butter, if desired. Remove to a cooling rack to cool. 

These freeze really well, and are a great little snack.  Just pop one in the microwave for 30 seconds on 50% power, and it’s soft and warm.

Makes 12 rolls.