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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 191.7
  • Total Fat: 3.3 g
  • Cholesterol: 3.9 mg
  • Sodium: 438.5 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Laugen Broetchen/Pretzel Bread calories by ingredient
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Laugen Broetchen/Pretzel Bread

Submitted by: KHDOESMK

Introduction

This is a German pretzel bread I loved in Germany. I got it off VegWeb.com They are good with mustard and beer! Makes 16 rolls. (I edited this to reflect a healthier version but the ingredients didn't change even though the nutrition breakdown did.) This is a German pretzel bread I loved in Germany. I got it off VegWeb.com They are good with mustard and beer! Makes 16 rolls. (I edited this to reflect a healthier version but the ingredients didn't change even though the nutrition breakdown did.)
Number of Servings: 16

Ingredients

    2 cup hot tap water, between 120-130 degrees
    4 cups flour (depending on consistency of dough)
    2 pkg or 5 teaspoon dry yeast
    pinch of sugar
    2 teaspoon of salt
    1/4-1/2 cup baking soda
    5 cups water
    Coarse salt

Directions

Proof the yeast in either a large metal or glass bowl. To "proof" place yeast in bowl, add about 1/4 cup flour, a pinch of sugar and salt with yeast. Add 1 cup hot water, slowly, stir and maintain a lump free liquid. Let rest for approx 5 mins. until it gets bubbly.
Then add the rest of the flour and salt, stirring all the while, along with the still to temperature water, intermittently, keep adding flour, after all water has been added. Dough should end up kneadable ball-not too sticky to work, but not too floury and too dense to stretch and knead. Place dough in a bowl sprayed w/Pam. Raise in warm environment for about an hour.
Preheat the oven to 400 degrees. Put 1/4-1/2 cup baking soda in 5 cups water. The more soda you use the more pretzely they will taste. Once the dough has doubled in size, punch down and knead. Make 16, 2-3 inch balls 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. Again, the more soda exposure, the more pretzely the flavor of the rolls. Spoon out with rounded, slotted spoon. Allow balls to sit for a minute, then slice cross on top of balls (I used scissors). Sprinkly w/ coarse salt.
Bake for 25 minutes, until deep brown on the outside. 16 rolls.

Number of Servings: 16

Recipe submitted by SparkPeople user KHDOESMK.





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