Laugenbrotchen (Pretzel Rolls)

“These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.”
2hrs 25mins

Ingredients Nutrition


  1. Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
  2. Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
  3. Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
  4. Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
  5. Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
  6. Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
  7. Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.

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