The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laugenbretzel

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PetraR's picture
PetraR

Laugenbretzel

I missed the taste of * Laugenbretzel * so much, I found them ONCE in UK, but that was a one off I guess.

Today I found a recipe on youtube https://www.youtube.com/watch?v=HXDaTe8yGP4 and here is my result.

 

Well, they are not the prettiest Pretzel in the World but they are very Yummy.

Next time I try to substitute the yeast for Sourdough starter, it can only add to the flavour.

Comments

isand66's picture
isand66

Very nice.  I posted a SD version for pretzel rolls you may want to check out.

PetraR's picture
PetraR

OHHH, that is great, I shall look for it.

Those Pretzel where so yummy and gone in no time.

dabrownman's picture
dabrownman

Pretzels but baking soda and BMS won't get you anywhere close to the lye taste - but still these have to be tasty enough.  Well done and happy baking

PetraR's picture
PetraR

I am German and believe me, I have eaten a lot of * Laugenbretzel and Laugenbroetchen * and the taste is so close to the lye version that I am very happy with it:)

My oldest Son could not taste the difference when he tried one.

They where soooooo  yummy.

Kiseger's picture
Kiseger

I disagree that they're not the prettiest, they look amazing to me - I actually like them better when they're not the anorexic type with thin brittle arms but rather proper puffy bretzen.  These have made me very hungry, well done!!

PetraR's picture
PetraR

That is so kind of you:)

My kids said the same thing.

I thought they looked to * fat * but than, I rather have those than those thin once.

This way you can cut them open put butter on and whatever you fancy.

baybakin's picture
baybakin

if you bake some baking soda on low (250F-ish) for about an hour, stirring every once in a while, you will break down baking soda (Sodium Bicarbonate) into washing soda (Sodium Carbonate), which forms a much stronger alkaline solution in water, so you don't need to use as much, and you won't get that baking soda taste in your pretzels.  I have given up in getting food-grade lye, but this is a pretty decent replacement, and a much better one than baking soda.

PetraR's picture
PetraR

.... I shall have a look at the link in a minute.

Edit: just had a look, I think I stick to the Bicarbonate of Soda, it is saver:)

 

PetraR's picture
PetraR

... Bicarbonate of Soda , brought it to the boil, let it boil for about 4-5 Minutes, turned the heat off and put the pretzels in , one at a time and let them in for about 10 secons on each side, that was plenty and it is so close to the taste of the ones in Germany, it is amazing.

David Esq.'s picture
David Esq.

Glad you were happy with how they turned out flavor-wise.  I think they look beautiful.

PetraR's picture
PetraR

They where so good that the kids DEMAND more for the Weekend.

They are so easy to make and I just loved the texture of the dough, really soft and stretchy and silky... I could not stop touching it lol.

Right now I can not bake much as we are moving house at the end of August and packing up here BUT the new Oven is a Range one, big and lovely and OMG... bread bread bread  

David Esq.'s picture
David Esq.

If you want to see a bit more text with the video, check it out over here:

 

http://www.thebreadkitchen.com/recipes/german-style-pretzel-recipe/

 

PetraR's picture
PetraR

Yes, I should have posted this.

I love her Bread Videos, she is so funny.