• Babette Kourelos

Sourdough Pretzel Rolls (Laugenbrötchen)





Herewith the 2nd recipe in the Sourdough September Challenge of 2021.

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I'm really having so much fun adding Sourdough to all sorts of doughs and watching the wild yeast slowly work its magic.

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To be honest, I enjoyed these pretzels so much that I made them twice in one week!

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And the best thing about this recipe is that you don't even need to use lye (Lauge)... they were boiled in bicarbonate of soda. Hooray!

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Beautifully soft, airy, and bouncy with the classic pretzel crust and chewiness.

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Pretzel specs:

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310g lukewarm water

550g AP or white bread flour

8g sugar

10g fine sea salt

100g active starter

60g butter OR olive oil OR sunflower oil

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60g bicarbonate of soda for boiling

2,5 litres of boiling water

1 egg(beaten) for glaze/brushing

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Method:

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Mix all dry ingredients together. Add the water and oil/butter and work into a basic dough. Add the starter and mix until smooth. Allow the dough to bulk ferment for 4-5 hours and give it a stretch and fold every hour. Divide into roughly 100g pieces and shape into rolls. Place on baking sheets lined with baking paper and slightly flatten the rolls with your hand. Allow to rise at room temp for 30-40 minutes then place in the fridge for 1 hour. Remove from the fridge and boil/poach the rolls for about 1 - 2 minutes (in the water and bicarbonate of soda mixture). Return the boiled/poached rolls to the baking sheets (lined with baking paper) and brush with the beaten egg. Using a baker's lame or sharp knife, cut crosses into the surface of the dough. Bake for 20-25 minutes @ 220 degrees C /425 degrees F - or until the desired pretzel colour is obtained.

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Viel Spaß! (German for "have fun"!)


Babette's Bread Ltd.

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