Pretzel Rolls.
2009 May 10
I am so excited to tell you about this delicious recipe. It might be not that exciting if you live in Germany. It’s the one and only bread recipe I am able to make. And it’s the one that got my cooking and baking started here in New Zealand. Because I desperately, desperately missed them. Laugenbrötchen, in English something like Pretzel Rolls.
Pull out your flour, roll up your sleeves and let’s make those crisp, soft, tasty Pretzel Rolls. Try them with salted butter, good cheese and sliced tomatoes. It’s heaven.
Pretzel Rolls.
Serves: 10 rolls
Source: Based on Chefkoch recipe from IngaK
Ingredients:
Recipe:
750 g high-grade flour
1 tsp salt
3 tbsp canola oil
2 tsp dry yeast
190 ml milk, lukewarm
190 ml water, lukewarm
Sea salt, coarse
Lye:
1.5 l water
1 tbsp salt
4 tbsp baking soda
Directions:
- Sift flour and salt in a large bowl.
- Mix yeast with some of the lukewarm water. Let rest for about 10 minutes.
- Add yeast, canola oil, milk and remaining water to flour and knead for about 8 minutes or as long as it takes to get a very smooth dough.
- Cover the bowl with cloth and let the dough rise for 1 hour.
- Place dough on floured surface and knead for 1 minute.
- Cut dough in 10 even pieces and form balls (I just can’t think of a better word for it. Could somebody please correct my bad english and tell me the right term for it?).
- Let dough balls rise for another 15 minutes.
- In the meantime, put together the lye. Be very careful with it. In a large pot, bring water, salt and baking soda to boil.
- Once it boils, plunge 3 to 4 dough balls in the water (depending on the size of your pot) and let them poach for 1 minute on each side. Transfer them with a slotted spoon to a baking tray. Cut in crosses and sprinkle with sea salt.
- Preheat the oven to 200°C and bake for 20 – 25 minutes.
Wow! That’s a must-have after a while when living abroad.
Klasse sehen die aus! – Und du kannst auch mit Sauerteig…ich bin sicher!!
You don’t happen to have the conversions for us backwards American-folk?
I’m a HUGE fan of anything pretzel-y – especially soft pretzel breads!
Delicious! When I was living in Switzerland, I ate these all the time. Thanks for the recipe! I must give it a try!
Hello, I saw your recipe on tastespotting.com and it looks delicious! I love pretzels, so I’ll have to try this. One question–when do you cut the crosses in the top? Before or after you boil them?
(PS: “balls” sounds like the right word to me.)
These look fantastic – I can’t wait to try them. Thanks!
@ all: I am glad you like the recipe, guys.
@ kate: Sorry, I forgot that part. Have added it to the recipe. I cut in the crosses after the boiling.
@ Sheila: What kind of measurement system are you using? Cups and Spoons or something else? Not sure what’s common in US.
Cheers.
These look delicious! I’m excited to try them out.
Wow, these look amazing! I will definitely be giving them a try.
Cut the dough into 10 even pieces and form balls is perfect english! There’s no better way to put it!
Sheila – 190 ml = 3/4 cup, and 750 g flour according to my scale is 6 cups, although when I made these 4 1/2 cups of flour was sufficient for me.
Thanks for a great recipe!! I get these at a local bakery (in Canada) and adore them!
Thanks Sarah & Julie!
here’s a link for ALL conversions… from weather to date to cooking to baking, etc., etc., etc. i have been using this for five years now, since we moved from the US to Germany. it had helped me so greatly!
http://www.onlineconversion.com/
…love the blog! i found this on slashfood and i will have to try this pretzel recipe.
Danke Sarah, Julie und Rita
I made these last night and they came out beautifully.
Two questions: a couple of them stuck to the baking tray – should I grease it next time? Also, what do you mean when you say, be careful with the lye?
Thanks again for a fabulous recipe.
Had them in a German Restaurant in Thailand and had been on the look out for the recipe ever since. Glad to find it here. They look perfect and beautiful