Hello everybody, I hope you are having an amazing day today. 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Laugensemmel: German Pretzel Rolls (No Lye version) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook laugensemmel: german pretzel rolls (no lye version) using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Laugensemmel: German Pretzel Rolls (No Lye version):
- Make ready – Dough —
- Make ready 400 g bread or all purpose flour (slightly less than 3 1/4 cups)
- Take 1/2 tsp instant yeast (1.6 g)
- Prepare 16 g unsalted butter
- Prepare 8 g sea salt
- Prepare 225 ml cold water (slightly more or less if needed
- Prepare – Baking Soda Bath —
- Take 1 liter water (1 quart)
- Make ready 2 Tbsp baking soda
- Take – Topping —
- Prepare Rough salt, sesame seeds or poppy seeds for topping
Steps to make Laugensemmel: German Pretzel Rolls (No Lye version):
- 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.
- 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.
- Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30-45 minutes.
- 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.
- Line a baking sheet with parchment paper and evenly arrange the rolls. Lightly cover with a clean tea towel or baking cloth.
- 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.
- After 8 hours when you're ready to bake, preheat the oven to 210°C/410°F.
- 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).
- 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.
- Remove the boiled pretzels from the pot with a slotted spoon and place on a rack to drain for a couple minutes.
- 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.
- Arrange the rolls on a baking sheet that has been lightly greased or covered with parchment paper.
- Bake in the oven at 210°C/410°F. for 18-20 minutes, or until they pretzels turn a deep, golden brown color.
- When done, remove onto a rack and let cool for a few minutes. Serve with plenty of butter!
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