Laugenbrötchen - Pretzel Rolls
These rolls are lovely chewy and densely fluffy at the same time. The surface has a very nice crunch if you happen to eat them straight from the oven (which is the best reason to try baking them yourself). Some might think it involves something scary to do with lye (which I would like to actually try), but here I've replaced it with baking soda. The baking soda method is different in other ways too, but you can get good results with it too. The rolls got quite a nice colour (or what do you think?) and the consistency seemed quite right.
As you might have seen from IG Stories, I spent two weeks in Germany on Easter. I tried to find Natronlauge (lye) there to take back home, as I wanted to try pretzel baking with the "real stuff". We visited many bakeries, apothecaries and shops: people pointed us to various locations, but to no result: either they couldn't sell it (forbidden) or they didn't have it. Many thought we were looking for Natron (=baking soda). On our quest I saw Brezelbrötchen (pretzel rolls) for the first time. They look like pretzel in a roll form. The bakery had "normal" pretzel rolls (with coarse salt), but also ones with sunflower and pumpkin seeds. I immediately wanted to taste these rolls as I thought they might not be as salty as the usual ones. I haven't been a real fan of pretzels before, as they always tasted too salty in my opinion. Without the sprinkled salt the rolls tasted really good and the seeds gave a really nice crunch! There is also more fluffy inside and less salty surface in roll form as opposed to pretzel form.
Since coming back to Finland, I've managed to localize a place selling Natronlauge (haven't bought it yet though), but I'm not quite sure if it is cooking-grade pure. (If you know where to find cooking-grade pure lye, please tell me). But once I get that real stuff, I want to try baking them again. In the baking soda method pretzels are put to recently boiled baking soda water; in Natronlauge method the water is at room-temperature. I think the pretzels will look prettier with the latter method. I also found the resulting rolls (the insides) not as white as in Germany, so I started thinking that maybe they use milk or somehow whiter flour?? After doing some research, I found out that they indeed make pretzel dough with milk in Swabia (instead of water, as in so many other pretzel recipes). Btw, you should see this guy baking pretzels: he forms them by just throwing the dough. Amazing!
Now that I've gotten a liking to these pretzel rolls, I have a million ideas where I want to try it too: pretzel bagels, pretzel sweet buns (really???), pretzel baguettes to name but a few. But let's start with these pretzel rolls! Happy baking!
These chewy and densely fluffy rolls are similar to soft pretzels. The surface has a very nice crunch if you happen to eat them straight from the oven (which is the best reason to try baking them yourself). Some might think it involves something scary to do with lye, but here I've replaced it with baking soda method.
Ingredients:
- 25 g fresh yeast
- 350 ml lukewarm water
- 500-550 g wheat flour (for bread)
- 10 g salt
- 40 g soft butter Baking soda water:
- 1 liter water
- 1 Tbsp salt
- 30 g baking soda Toppings:
- coarse salt
- OR seeds (sesame, pumpkin, sunflower, poppy...)
Instructions:
- Dissolve yeast to water. Add about a third of the flour to make a thick, but still wet batter. Leave the dough to proof for 15 minutes.
- Add salt and soft butter and start to add more flour by kneading the dough until you get a smooth and elastic dough. Cover it and leave to rise in a warm and draft-free place for about 45 minutes.
- Knead the dough shortly and divide to 12 pieces. Form them into round rolls and place on baking paper. Cover them and leave to rise for about 15 minutes.
- Meanwhile boil about a liter of water (the pot should be ideally around 3-4 liters in capacity, see below**)and season it with salt. Just before you are about the proceed with the rolls, bring the water to a boil and add the baking soda in small batches (be careful, it will make the the hot water bubble quite aggressively).
- Put a couple rolls at a time to the hot water bath. After about 30 seconds remove them and put them back on the baking paper.
- Sprinkle the rolls with coarse salt or any seeds (sesame, poppy, sunflower and pumpkin seeds work well).
- Cut a cross to the rolls with a very sharp knife or scissors. Bake in 200 C for about 25 minutes.
*Nutritional information is based on average values and is a rough estimate without the toppings.
** Use a pot big enough as the water will bubble quite aggressively when you add the baking soda: be careful not to burn yourself!
Nämä tiiviin pehmeät sämpylät tehdään samaan tapaan kuin saksalaiset pretzel-rinkelit. Pinta tulee ihanan rapeaksi uunissa, etenkin jos syöt ne vastapaistettuna (mikä onkin paras syy tehdä niitä itse). Jos muistelet näiden tekemisen vaativan jotain pelottavaa lipeän kanssa, niin älä huoli: nämä sämpylät tehdään ruokasoodamenetelmällä.
Ainekset:
- 25 g tuorehiivaa
- 350 ml vettä, kädenlämpöisenä
- 500-550 g vehnäjauhoa
- 10 g suolaa
- 40 g pehmeää voita Ruokasoodavesi:
- 1 litra vettä
- 1 rkl suolaa
- 30 g ruokasoodaa Pinnalle:
- karkeaa suolaa
- TAI siemeniä (esim. seesamin-, kurpitsan-, auringonkukan- tai unikonsiemeniä)
Valmistusohjeet:
- Liuota hiiva veteen. Lisää noin kolmannes jauhoista, jolloin taikina on vielä juoksevan paksua. Jätä kohoamaan noin 15 minuutiksi.
- Lisää suola, pehmeä voi ja ala lisätä jauhoja taikinaa samalla vaivaten, kunnes se on pehmeän elastista. Peittele taikina ja jätä kohoamaan lämpimään ja vedottomaan paikkaan noin 45 minuutiksi.
- Vaivaa taikina kasaan ja jaa se 12 palaan. Pyörittele sämpylöiksi, laita leivinpellille ja jätä kohoamaan 15 minuutiksi.
- Sillä välin kiehauta litra vettä (mielellään 3-4 litran kattilassa**). Mausta se suolalla. Juuri ennen kuin olet jatkamassa, kiehauta vesi uudelleen ja lisää ruokasooda pikkuhiljaa veteen (varo: seos kuohahtaa helposti!)
- Laita muutama sämpylä kerrallaan kuumaan veteen 30 sekunniksi. Nosta ne sitten takaisin leivinpellille.
- Ripottele pinnalle karkeaa suolaa tai siemeniä.
- Leikkaa sämpylöihin ristiviilto hyvin terävällä veitsellä tai saksilla. Paista 200 asteessa noin 25 minuuttia.
*Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio, eikä sisällä valinnaisia pinnalle ripoteltavia siemeniä.
** Käytä tarpeeksi suurta kattilaa, sillä vesi kuohuu aika lailla ruokasoodaa lisätessä. Varo, ettet polta itseäsi!
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