This is my favorite Laugenbroetchen / Pretzel Roll recipe. I came across this one when a good friend of mine asked me to prepare some of these delicious buns for a beer tasting event.

 

I accepted the challenge and they turned out great. Now they are a staple in my household. They are so versatile, make for good breakfast, lunch, and dinner rolls. They are fantastic as burger buns, larger ones make good soup bowls - I am thinking cheddar-beer-soup with bacon perhaps, or a yummy chili.

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Like every fresh baked bread or roll, they are best when fresh out of the oven. However, they keep well in the freezer and are great for toasting the next day.

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This recipes makes about 4 large or 8 small buns. You can divide it in 2 and make larger breads loafs.

Here is what you need:

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Dough

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1 cup (250 ml) of milk

2 tbl spoons of butter or margarine

2 tbl spoons of brown sugar

1 envelope (7 gr) of rapid rise yeast

2 t-spoons of salt

3 cups (375 gr) of all purpose flour / + more for dusting

Sea salt flakes for sprinkling

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Boiling Solution

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3 quart (3 liter) of water

3/4 of a cup (165 gr) baking soda

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Egg Wash

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1 egg

1 tbl spoon of water

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Directions

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Heat milk and butter in a pot until it reaches about 100F / 38C.

In a mixing bowl (I use my kitchen aid for this) mix together the sugar and yeast. Pour over the warm milk and butter mixture. Don't worry if the butter is not completely melt. Mix for about 1 minute to dissolve the sugar and yeast. Add salt and 3 cups (375 gr) flour. 

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I knead the dough in the mixer for about 8 minutes. My tip: I knead the dough until it no longer stick to the bottom of the bowl.

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Let the dough rise for about 1 hour or until doubled in size.

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Preheat the oven to 400F / 200C.

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Combine boiling solution and bring to a boil. 

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Put the dough on a lightly floured surface. In order to make rolls, I shape the dough into a long roll and cut it into 4 to 8 pieces. To make loafs I shape it into a big ball and cut it in half. 

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Shape the dough balls into buns and seal any seam. Cover them with a clean kitchen towel and let them rest for about 20 minutes. 

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Put the buns in the hot water/ baking soda solution and boil for 1 minute on each side. Put them on a baking sheet which has been lined with parchment paper or spayed with oil.

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Brush the buns with egg wash, cut the top cross-wise with a sharp knife and sprinkle with salt flakes.

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Bake at 400F / 200C for 15 minutes, reduce the heat to 350F / 180C and bake for another 10 - 12 minutes. 

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Enjoy!

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