Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, laugensemmel: german pretzel rolls (no lye version). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Laugensemmel: German Pretzel Rolls (No Lye version) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Laugensemmel: German Pretzel Rolls (No Lye version) is something that I’ve loved my whole life.

Great recipe for Laugensemmel: German Pretzel Rolls (No Lye version). These pretzels rolls will make your house smell like a Germany bakery! Pretzels aren't too hard to make, but require an extra step of boiling the dough in a boiling baking soda bath - that's what gives the pretzels their unique.

To get started with this particular recipe, we have to prepare a few ingredients. You can have laugensemmel: german pretzel rolls (no lye version) using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Laugensemmel: German Pretzel Rolls (No Lye version):

1. Take – Dough —
2. Take 400 g bread or all purpose flour (slightly less than 3 1/4 cups)
3. Take 1/2 tsp instant yeast (1.6 g)
4. Take 16 g unsalted butter
5. Prepare 8 g sea salt
6. Make ready 225 ml cold water (slightly more or less if needed
7. Take – Baking Soda Bath —
8. Get 1 liter water (1 quart)
9. Prepare 2 Tbsp baking soda
10. Take – Topping —
11. Take Rough salt, sesame seeds or poppy seeds for topping

I made these to bring to a friend's house for Christmas Eve and everyone was raving about them all night. The key to making these is that you must use Food Grade Lye better known as Sodium Hydroxide. Don't let anyone tell you that you can skip this step by using baking soda. I am firmly in the lye bath camp, and I can assure you, no self-respecting German baker would even consider making pretzels without it.

Steps to make Laugensemmel: German Pretzel Rolls (No Lye version):

1. Combine the flour, yeast, butter and salt in a large bowl. Mix well, then gradually pour in the cold water, mixing until the dough begins to come together. The dough should be moist but firm enough that you can knead with your hands.
2. Turn out the dough onto a well floured surface and knead for 15 minutes until smooth and elastic. Form into a ball and return the bowl.
3. Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30-45 minutes.
4. Remove from bowl to a floured working surface and divide into 8 equal sized pieces. Form each into a small round roll. To form into rolls, repeatedly fold over the outer edges of the ball into towards the center of the ball, gently pressing down. Once the bottom side is round and smooth, turn it over so the smooth side is on top.
5. Line a baking sheet with parchment paper and evenly arrange the rolls. Lightly cover with a clean tea towel or baking cloth.
6. Let rest in the refrigerator 8 hours. This helps the outer skin of the dough slightly dry out so it doesn't lose shape when boiling.
7. After 8 hours when you're ready to bake, preheat the oven to 210°C/410°F.
8. While the oven is preheating, prepare the baking soda bath to boil pretzels: Bring 1 liter/1 quart of water to a boil and add 5 teaspoons of baking soda (the ratio of water to baking soda is important! It's what gives the pretzels their distinct color and flavor).
9. Plop the pretzel rolls into the water 1 or 2 at a time. You don't want to crowd them. Boil for 30 seconds on one side then flip over and boil for another 30-45 seconds.
10. Remove the boiled pretzels from the pot with a slotted spoon and place on a rack to drain for a couple minutes.
11. While the pretzels are still wet, cut a shallow "X" shape across the top of each rolls and sprinkle with coarse salt, poppy seeds and/or sesame seeds.
12. Arrange the rolls on a baking sheet that has been lightly greased or covered with parchment paper.
13. Bake in the oven at 210°C/410°F. for 18-20 minutes, or until they pretzels turn a deep, golden brown color.
14. When done, remove onto a rack and let cool for a few minutes. Serve with plenty of butter!

And, being a self-respecting German baker, from a long line of German bakers, I give you my recipe for making Laugenbrezeln, with a lye bath ("Laugenbrezeln" means "lye. Previously I had made Bretzel Rolls, so luckily I was already prepared for this. The Bretzel rolls were delicious and reminded me of a restaurant I used to go to. For this same class assignment we also made mini lemon cakes and Partybrot. I found this pretzel recipe on the blog La Cerise.

So that is going to wrap this up with this exceptional food laugensemmel: german pretzel rolls (no lye version) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!