ReceptnaptárLaugenbrötchen mit Butter (lye rolls with butter and cheese)
Laugenbrötchen are a classic of Bavarian and Swabian bakeries: dark brown, glossy-crusted, lightly salty rolls with a distinctive taste. The lye bath gives them the pretzel flavor and color. With butter, cheese or ham they are loved for breakfast and as a snack.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead the flour, yeast, salt, sugar, water and butter into a smooth dough and let it rise, covered, for 45 minutes.
- Divide into 8 pieces, shape into ovals or rounds and let rest for 15 minutes.
- Dissolve the baking soda in the hot water and dip the rolls into it one by one for 20-30 seconds.
- Place them on a baking tray lined with baking paper, score the tops with a sharp knife and sprinkle with coarse salt.
- Bake in an oven preheated to 200°C for 20-25 minutes until deep brown and glossy.
- Serve warm with butter and cheese.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Handle the baking soda bath carefully because it is caustic; use a steel or ceramic pot, not aluminium.
- Bake on baking paper so the rolls do not stick to the tray.
- Best fresh; they harden the next day but are good again when warmed.
Frequently asked questions
Is the baking soda bath safe?
Yes, baking soda is harmless once baked; bakeries use a stronger lye, but at home baking soda works well.
Why do they turn so dark?
The lye promotes the Maillard reaction, which makes the crust dark and glossy.
Similar recipes
- Kouignettes (mini kouign-amann) · French
- Choereg (braided sweet bread with mahlab) · Middle East & Caucasus
- Ka'ak (sesame-crusted Lebanese bread ring) · Middle East & Caucasus
- Salty breadsticks · Hungarian
- Fried halloumi with honey · Greek
- Homemade croissants (croissants au beurre) · French
More german ideas
- Bauernfrühstück (farmer’s breakfast with fried potatoes and eggs)
- Frühstücksei (soft-boiled egg with a bread roll, German breakfast)
- Krabbenrührei auf Schwarzbrot (scrambled eggs with North Sea shrimp on dark bread)
- Obatzda (Bavarian cheese spread for beer gardens, with pretzels or bread)
- Radieschen-Quark auf Schwarzbrot (radish quark spread on dark bread)
- Obstquark mit Haferflocken (fruit quark with rolled oats)
- Apfel-Zimt-Haferbrei (apple and cinnamon porridge)
- Hefezopf (buttery braided yeast bread with jam)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings