Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, laugensemmel: german pretzel rolls (no lye version). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Laugensemmel: German Pretzel Rolls (No Lye version) is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Laugensemmel: German Pretzel Rolls (No Lye version) is something that I have loved my entire life. They are fine and they look wonderful.

Soft pretzels really aren't difficult to make, but they do require a bit of attention for the poaching of the dough. If you love soft pretzels, you will love the dense, chewy dough and beautifully browned, salty crust of Laugenbroetchen, these German pretzel rolls. There is nothing like authentic German Pretzel Rolls hot from the oven.

To begin with this recipe, we have to prepare a few ingredients. You can have laugensemmel: german pretzel rolls (no lye version) using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Laugensemmel: German Pretzel Rolls (No Lye version):

1. Take – Dough —
2. Prepare 400 g bread or all purpose flour (slightly less than 3 1/4 cups)
3. Get 1/2 tsp instant yeast (1.6 g)
4. Get 16 g unsalted butter
5. Get 8 g sea salt
6. Take 225 ml cold water (slightly more or less if needed
7. Take – Baking Soda Bath —
8. Get 1 liter water (1 quart)
9. Prepare 2 Tbsp baking soda
10. Prepare – Topping —
11. Make ready Rough salt, sesame seeds or poppy seeds for topping

Previously I had made Bretzel Rolls, so luckily I was already prepared for this. The Bretzel rolls were delicious and reminded me of a restaurant I used to go to. For this same class assignment we also made mini lemon cakes and Partybrot. The German Rolls (called Brötchen in Germany) in my recipe are one of many different kinds of rolls.

Steps to make Laugensemmel: German Pretzel Rolls (No Lye version):

1. Combine the flour, yeast, butter and salt in a large bowl. Mix well, then gradually pour in the cold water, mixing until the dough begins to come together. The dough should be moist but firm enough that you can knead with your hands.
2. Turn out the dough onto a well floured surface and knead for 15 minutes until smooth and elastic. Form into a ball and return the bowl.
3. Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30-45 minutes.
4. Remove from bowl to a floured working surface and divide into 8 equal sized pieces. Form each into a small round roll. To form into rolls, repeatedly fold over the outer edges of the ball into towards the center of the ball, gently pressing down. Once the bottom side is round and smooth, turn it over so the smooth side is on top.
5. Line a baking sheet with parchment paper and evenly arrange the rolls. Lightly cover with a clean tea towel or baking cloth.
6. Let rest in the refrigerator 8 hours. This helps the outer skin of the dough slightly dry out so it doesn't lose shape when boiling.
7. After 8 hours when you're ready to bake, preheat the oven to 210°C/410°F.
8. While the oven is preheating, prepare the baking soda bath to boil pretzels: Bring 1 liter/1 quart of water to a boil and add 5 teaspoons of baking soda (the ratio of water to baking soda is important! It's what gives the pretzels their distinct color and flavor).
9. Plop the pretzel rolls into the water 1 or 2 at a time. You don't want to crowd them. Boil for 30 seconds on one side then flip over and boil for another 30-45 seconds.
10. Remove the boiled pretzels from the pot with a slotted spoon and place on a rack to drain for a couple minutes.
11. While the pretzels are still wet, cut a shallow "X" shape across the top of each rolls and sprinkle with coarse salt, poppy seeds and/or sesame seeds.
12. Arrange the rolls on a baking sheet that has been lightly greased or covered with parchment paper.
13. Bake in the oven at 210°C/410°F. for 18-20 minutes, or until they pretzels turn a deep, golden brown color.
14. When done, remove onto a rack and let cool for a few minutes. Serve with plenty of butter!

This version is mostly known as "Berliner Schrippen". Authentic German Oktoberfest Pretzel / Brezel ✪ MyGerman. But this soft German Pretzel Recipe is fairly easy, AND you don't have to worry about Lye! It stores well in an airtight jar. Please LABEL it, so no one accidentally sprinkles it on cookies.

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