Recipe: Pretzel Bread (Laugen Brotchen)

Laugen Brotchen (Pretzel roll)

Prep time: 15 minutes
Total time: 90 minutes
Difficulty: Flats (Fairly easy)

    2 cups warm water (120-130 degrees)
    4 cups flour 
    2 packages dry yeast
    1 teaspoon sugar
    2 teaspoons salt
    1/3 cup baking soda
    5 cups water
    coarse salt

Directions:

In a glass bowl, add yeast, about a 1/4 cup of flour, a pinch of sugar, and a pinch of the salt. Add 1 cup of the hot water, slowly – stir and maintain a lump-free liquid. Let rest for approx 5 mins. until it starts bubbling.

Then add the rest of the flour and salt, and 1 cup water. The dough should end up in one kneadable ball – not too sticky to work with your hands, but not too floury to be too dense to stretch and knead. Place dough in greased bowl and cover.  Let rise until doubled in size.

Preheat oven to 400 degrees. Put baking soda in 5 cups of water.  Once the dough has doubled in size, punch and knead down. Make 3-4 inch balls out of dough while bringing water to a boil.  Let balls rise until water is boiling. Drop balls into baking soda water for 30 seconds to a minute. Remove balls from water and allow balls to sit for a minute.   Make a slice across the top of balls. Sprinkle with coarse salt.

Bake for 25 or so minutes. Bread should be a deep brown color on the outside, and when you tap the top of them, they should sound hollow.