Bavarian Pretzels Pretzel Rolls Laugenbrezeln Recipe

Ingredients for Bavarian Pretzels Pretzel Rolls Laugenbrezeln

• Unbleached Bread Flour
• Unsalted Butter
• 1 cup (240ml) warm water
• Instant Yeast
• Sea Salt
• 1/4 cup baking soda
• Kosher Salt
• Sesame Seeds

How to Make Bavarian Pretzels Pretzel Rolls Laugenbrezeln

1. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Add the salt, bread flour, and malt syrup (if using). Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour only if necessary to achieve a slightly sticky dough.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces.
6. Shape each piece into a pretzel roll (or wrap around hot dogs/sausages).
7. Bring a large pot of water to a boil. Add the baking soda.
8. Carefully submerge each pretzel roll into the boiling water for 30 seconds, flipping halfway through.
9. Remove the pretzels from the water and place them on a baking sheet lined with parchment paper.
10. Preheat your oven to 450°F (232°C).
11. Brush the pretzels with melted butter or egg wash.
12. Bake for 12-15 minutes, or until golden brown.
13. Remove from the oven and let cool slightly before serving. Enjoy!