Authentic German Laugenkringel Recipe

Ingredients

500 grams of strong white bread flour
1 teaspoon of sugar
2 teaspoons of salt
25 grams of fresh yeast
300 milliliters of warm water
20 grams of softened unsalted butter
100 grams of bicarbonate of soda
Coarse sea salt for sprinkling

Steps and instructions

In a large bowl, mix together the flour, sugar, and salt.
In a separate bowl, dissolve the yeast in warm water.
Make a well in the center of the flour mixture and pour in the yeast mixture and softened butter.
Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Place the dough back in the bowl, cover it with a clean cloth, and let it rise in a warm place for 2 hours, or until it doubles in size.
After the dough has risen, preheat your oven to 200°C (392°F), and line a baking tray with parchment paper.
Divide the dough into 12 equal pieces. Roll each piece into a long rope, then shape them into pretzel shapes.
In a large pot, bring 2 liters of water to a boil. Gradually add the bicarbonate of soda to the boiling water. Be careful as the water will foam up.
Using a slotted spoon, gently lower each pretzel into the boiling water, one at a time. Boil each pretzel for about 30 seconds, then lift them out with the slotted spoon and place them on the prepared baking tray.
Sprinkle each pretzel with coarse sea salt, then bake them in the preheated oven for 15-20 minutes, or until they turn golden brown.
Remove the pretzels from the oven and let them cool on a wire rack.

Tools for making

Large mixing bowl - Used to mix the dough ingredients together.
Small bowl - Used to dissolve the yeast in warm water.
Clean cloth - Used to cover the dough while it rises.
Floured surface - Used for kneading the dough.
Baking tray - Lined with parchment paper to bake the pretzels.
Slotted spoon - Used to lower the pretzels into the boiling water and lift them out.
Large pot - Used to boil the water with bicarbonate of soda.
Wire rack - Used to cool the pretzels after baking.

Recipe variations

Replace the strong white bread flour with whole wheat flour for a healthier twist.
Add different toppings such as sesame seeds, poppy seeds, or grated cheese to customize the flavor.
For a sweet version, sprinkle the pretzels with cinnamon sugar before baking.
Try using different types of flour like rye flour or spelt flour for a unique flavor.
Add herbs and spices like rosemary, garlic powder, or paprika to the dough for added flavor.
For a vegan option, substitute the butter with plant-based margarine or coconut oil.
Experiment with the shape of the pretzels, making twists, knots, or small buns.
Instead of using coarse sea salt, try using pretzel salt or flavored salts.
Make mini-sized pretzels by dividing the dough into smaller portions.
For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are gluten-free as well.

Recipe overview

Delight your taste buds with this authentic German Laugenkringel recipe. This traditional pretzel is known for its distinct flavor, achieved by a unique boiling process involving bicarbonate of soda. With a golden brown exterior sprinkled with coarse sea salt, and a soft, chewy interior, Laugenkringel is a delicious treat enjoyed any time of the day. This recipe will take you through a step-by-step process, starting from making your own yeasted dough, to boiling and finally baking the pretzels. Enjoy the process and the mouthwatering results of homemade Laugenkringel.

Common questions

Can I use instant yeast instead of fresh yeast? - Yes, you can substitute 7 grams of instant yeast for the fresh yeast in this recipe.
Can I use all-purpose flour instead of bread flour? - While bread flour is recommended for its higher protein content, you can use all-purpose flour as a substitute if needed.
Can I skip the boiling step with bicarbonate of soda? - No, boiling the pretzels in a bicarbonate of soda solution helps achieve the characteristic texture and flavor of Laugenkringel. Skipping this step will yield a different result.
Can I freeze the pretzels? - Yes, you can freeze the pretzels once they have cooled completely. Place them in a freezer-safe container or bag, and they can be stored for up to 3 months. Thaw them at room temperature and reheat in the oven if desired.
Can I make the dough ahead of time? - Yes, you can prepare the dough ahead of time. After the dough has risen, you can refrigerate it overnight. Just make sure to bring it to room temperature before shaping and baking the pretzels.

Serving dishes and utensils

Baking tray - A flat, rectangular tray used for baking the Laugenkringel.
Parchment paper - Helps prevent the Laugenkringel from sticking to the baking tray.
Slotted spoon - Used for transferring the pretzels in and out of the boiling water.
Wire rack - Allows the baked Laugenkringel to cool evenly and prevents them from becoming soggy on the bottom.
Clean cloth - Covers the dough while it rises to keep it moist and prevent a skin from forming.

Origin stories

Laugenkringel, the delicate, twisted delight that graces bakeries across Germany, boasts an origin steeped in tradition and history. The pretzel, the parent of our Laugenkringel, owes its birth to a humble monk, laboring away in the monasteries of Europe during the Middle Ages. The tale whispers of the monk crafting the pretzel's distinctive shape to resemble a child's arms folded in prayer, a symbol of good deeds and divine providence. The alkali wash that gives the pretzel its characteristic shine and flavor was an invention of bakers in southern Germany during the 19th century. They discovered the effect of dipping the dough into a lye solution before baking, introducing the world to the glorious Laugenbrot, or lye bread, family. The Laugenkringel, a 'ring' variant of the traditional pretzel, has since become a beloved snack, its twisted form adorning bakery windows, and filling the air with the delicious aroma of fresh bread and a hint of tantalizing salt.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.