Easy Pretzel Bun Recipe (Authentic Laugenbrötchen)

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Easy Pretzel Bun Recipe (Authentic Laugenbrötchen)

Learn how to make authentic German pretzel buns (Laugenbrötchen) at home! These soft pretzel rolls have that signature salty pretzel crust and buttery interior. They're easier than you think and perfect for sandwiches or enjoying fresh from the oven.

Course Bread

Cuisine German

Prep Time 30

Cook Time 25

Resting Time 30

Total Time 1 25

Servings Buns

Calories 229kcal

Author by Marita Sinden

Ingredients

For the Dough

2 teaspoon instant yeast 7 g
1 ¼ cups lukewarm water
1 teaspoon granulated sugar
3 ⅗ cups all-purpose flour, UK plain flour, Germany Type 550,
1 teaspoon salt
1 tablespoon butter softend at room temperature

For the Baking Soda Bath

¼ cup baking soda
6 cups water

Topping

2 tablespoon coarse salt or seasame, poppy or sunflower seeds

Metric - US Customary

Instructions

Place the instant yeast and sugar into the lukewarm water. Briefly stir and leave to rest for 10 minutes for the yeast to activate. On the surface you will see tiny bubbles rise. If they do not come up, then your water might have been too hot or your yeast is out of date. In that case start again.
2 teaspoon instant yeast , 1 ¼ cups lukewarm water, 1 teaspoon granulated sugar
Mix the flour and salt in a bowl. Add the butter and the yeast mixture. Knead with a stand or hand mixer with a dough hook attachment for 10 minutes until you have a smooth dough.
3 ⅗ cups all-purpose flour,, 1 teaspoon salt, 1 tablespoon butter
Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces. You can weigh the balls to achieve exactly the same size. Using a circular motion with the palm of your hand, gently roll the dough on a lightly floured surface to create a ball shape. Place all the dough balls with some space between them on the baking sheet and cover with a clean kitchen towel. Let rise in a warm place for 30 minutes.
Preheat the oven to 375°F (190°C).
Bring 6 cups (1.5 liters) of water to a boil in a medium pot. Reduce the heat so it's no longer boiling, then add the baking soda. Watch out—it will foam up a lot!
¼ cup baking soda, 6 cups water
Carefully place the dough balls one or two at a time into the baking soda bath and let them soak for 30 seconds. Flip them halfway through. Remove with a slotted spoon, let drain briefly, and place back on the baking sheet.
Use a sharp knife to score a deep cross shape (X) on top of each dough ball. Some bakers swear by creating the X with a pair of scissors. Lastly, sprinkle the buns with coarse salt. If the surface has dried out, brush lightly with a bit of the baking soda bath.
2 tablespoon coarse salt
Bake for 25 minutes until beautifully golden brown. Let cool on a wire rack or enjoy while still warm.
My favorite way to eat them is with butter, but you can also make a traditional pretzel dip like Spundekäs or Obatzda.

Nutrition