Best 3 Laugenbrotchen Pretzel Rolls Recipes
The laugenbrotchen pretzel roll, a delicious and versatile culinary creation, has captivated taste buds worldwide with its unique combination of flavors and textures. Originating from the depths of German baking traditions, these delectable rolls are characterized by their distinctive twisted shape, chewy interior, and a crispy, golden-brown crust that is generously sprinkled with salt. Whether enjoyed as a standalone snack, paired with your favorite spreads and fillings, or served alongside a hearty soup or salad, laugenbrotchen pretzel rolls promise an unforgettable gastronomic experience. In this article, we will guide you through the process of crafting these delightful treats at home, ensuring that you can savor the authentic taste of Germany's beloved bread masterpiece in the comfort of your own kitchen.
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PRETZEL ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h40m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
- Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
- Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
- For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
- Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
- Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
- To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.
LAUGENBROTCHEN (PRETZEL ROLLS)
These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.
Provided by Chickee
Categories Yeast Breads
Time 2h25m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
- Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
- Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
- Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
- Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
- Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
- Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
Nutrition Facts : Calories 187.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.8, Sodium 2353.2, Carbohydrate 35.3, Fiber 1.4, Sugar 0.5, Protein 5.3
SUPER SOFT PRETZEL ROLLS- EASY TOO!
This is the Quick Soft Breadsticks recipe with a modified cooking technique for the best Pretzel Rolls ever! The dough only has to rise ONCE for 20-30 min.--so easy. I serve them with Sauerkraut Chowder for a Bavarian theme dinner. Everyone loves these!
Provided by Codychop
Categories Yeast Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together brown sugar, salt, and yeast in big bowl.
- Mix together oil and water and add this to the sugar and yeast mix.
- Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
- Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
- Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
- Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
- Drain and place on cookie sheet. Repeat with remaining rolls.
- Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
- Bake until 'pretzel' brown, about 12-15 minutes.
- Enjoy!
Tips:
- Use a digital scale to measure ingredients for the most accurate results.
- Make sure the water is lukewarm (between 105-115°F) before adding the yeast. If the water is too hot, it will kill the yeast and the dough won't rise.
- Knead the dough until it is smooth and elastic, about 5-7 minutes. This will help develop the gluten in the dough and give the rolls a chewy texture.
- Let the dough rise in a warm place until it has doubled in size, about 1-2 hours. This will give the yeast time to produce gas and make the dough light and airy.
- Before baking, brush the rolls with a solution of water and baking soda. This will give the rolls a shiny, golden brown crust.
- Bake the rolls at a high temperature (450°F) for a short amount of time (15-20 minutes). This will help create a crispy crust and a soft, chewy interior.
Conclusion:
Laugenbrotchen, or pretzel rolls, are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, burgers, or simply served with butter and jam. With a little bit of time and effort, you can easily make these rolls at home. So next time you're looking for a tasty and satisfying bread, give Laugenbrotchen a try!
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