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Homemade Classic German Laugenbrötchen - Soft Pretzel Rolls Freshly Baked

Classic German Laugenbrötchen

Deliciously soft and chewy German pretzel buns, perfect for breakfast or as a side for your favorite meals. These rolls are easy to make at home and carry the classic pretzel flavor.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 pieces
Course: Breakfast, Side, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups All purpose flour Or bread flour if available
  • 1.5 cups Warm water Not hot, should be baby bath warm
  • 2.25 teaspoons Active dry or instant yeast Helps the dough rise
  • 2 teaspoons Salt Essential for flavor
  • 1 tablespoon Sugar Feeds the yeast
  • 2 tablespoons Butter Softens the crumb
  • 1/2 cup Baking soda For the alkaline bath
  • Coarse to taste Salt For topping (pretzel salt is great)

Method
 

Preparation
  1. In a bowl, mix flour, sugar, salt, and yeast together.
  2. Warm the water and add it to the dry ingredients.
  3. Add soft butter and mix initially with a spoon, then knead with hands until smooth and stretchy (about 8-10 minutes).
  4. Let the dough rise in a greased bowl until doubled, about 1 hour in a warm kitchen.
Shaping and Bathing
  1. Once risen, divide the dough into 8 pieces for medium rolls (or 10 for smaller ones).
  2. Shape each piece into a smooth ball and place on a parchment-lined baking sheet.
  3. Cover and let them puff for about 20-30 minutes.
  4. In a large pot, bring water to a gentle boil and carefully add baking soda.
  5. Dip each roll for about 20-30 seconds per side, then place back on the sheet.
  6. Score the tops with a sharp knife and sprinkle with coarse salt.
  7. Bake in a preheated oven until deeply browned, about 20 minutes.

Notes

These pretzel buns are best enjoyed fresh, but can be stored in a paper bag for a few hours or in a sealed container overnight. Reheat in a 350°F oven for 6-8 minutes to refresh.