Laugenbrötchen

Name: Laugenbrötchen
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: German
Ingredients: For the yeast dough:; 350 g Flour; 7.0 g Yeast; 12.7 g Sugar; 10.8 g Salt; 170 g Water; 28.8 g Butter; Flour; In addition:; 100 g Water; 10.0 g Baking soda; Salt

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Laugenbrötchen are traditional German bread rolls that are distinguished by their unique pretzel-like crust. The crust is achieved through a process of briefly boiling the dough in an alkaline solution, typically sodium hydroxide, before baking. This gives the bread a chewy texture and a deep golden-brown color. Laugenbrötchen are often enjoyed as a breakfast or snack food, and can be filled with a variety of savory or sweet ingredients. They are a popular staple in German bakeries and can be found in many parts of Europe and the United States.

Category: Bread

Source: www.einfachbacken.de

Ingredients

For the yeast dough:
	Flour
	Yeast
	Sugar
	Salt
	Water
	Butter
	Flour
In addition:
	Water
	Baking soda
	Salt

Instructions

Mix flour, yeast, sugar and salt in a bowl. Add lukewarm water and butter and knead everything for at least 3 min. on highest speed with the dough hooks to a smooth dough. Cover and let rest for approx. 30 min.

Boil water with baking soda in a saucepan and set aside. Knead dough on a lightly floured work surface and divide into 8 portions. Roll into balls and place on a baking tray lined with baking paper. Cover and let rest again for 15 minutes. Preheat oven to 200°C top/bottom heat (convection oven: 180°C). Brush rolls with the liquid. Let rest for 5 min. and brush again. Sprinkle with salt and bake in preheated oven for approx. 20 min.