I bought the pretty Laugenbrötchen (their German name) which I used for the recipe from my favourite pretzel bakery in my area which, in my opinion, can compete with the products from their origin in the south of Germany. Cool completely.When I made my Bavarian sandwich with pretzel buns and Obatzda camembert spread last week I completely underestimated how many people would actually be interested in a recipe for the buns rather than the spread (which is absolutely delicious nonetheless!). Bake 13-17 minutes, or until the buns sound hallow when thumped on the bottom. Brush all boiled dough with egg wash, slash an X in each top with a sharp knife and sprinkle with a pinch of sea salt. Remove to a parchment lined baking sheet. Slowly add the baking soda, then add 4 dough balls and allow to boil for 30 seconds per side. Allow to rest, covered, for 30 minutes in a warm draft-free place. Pinch it closed and roll in your palm to flatten and smooth. Stretch each piece tucking it back into the bottom of the ball. Punch down the dough and cut into 14 equal pieces. Cover with a towel and place in a warm draft-free area for 1 hour, or until doubled in size.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |