Traditional German Laugenbrot Recipe

Ingredients

500g strong white bread flour
1 teaspoon of salt
1 tablespoon of malt extract
1 teaspoon of instant yeast
300ml of lukewarm water
50g baking soda
1 litre of boiling water
Coarse sea salt for topping

Steps and instructions

In a large mixing bowl, combine the flour, salt, malt extract, and yeast. Add the lukewarm water gradually, stirring as you pour until a soft dough forms.
Knead the dough on a lightly floured surface until it becomes smooth and elastic, approximately 10 minutes. Alternatively, you can use a dough hook attachment on a stand mixer for this step.
Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
Once the dough has risen, preheat your oven to 230°C (450°F) and line a baking tray with parchment paper.
Turn the dough out onto a lightly floured surface and punch it down to remove excess air. Divide the dough into 8 equal pieces, and roll each piece into a ball or an oblong shape, according to your preference.
Prepare the lye bath by dissolving the baking soda in the boiling water. Be careful, as the mixture will fizz up.
Dip each piece of dough into the lye bath for about 30 seconds, ensuring all sides are coated. Then, using a slotted spoon, remove the dough from the bath and let any excess liquid drain off.
Place the dipped dough pieces on the prepared baking tray, making sure they are spaced well apart. Slash the tops of the dough pieces with a sharp knife and sprinkle them with the coarse sea salt.
Bake the bread in the preheated oven for about 15 to 20 minutes, or until they are a deep golden brown color.
Remove the bread from the oven and allow them to cool on a wire rack before serving. Enjoy your homemade Laugenbrot!

Tools for making

Mixing Bowl - A large bowl to combine and knead the dough.
Baking Tray - A flat tray or sheet pan to bake the Laugenbrot.
Parchment Paper - Used to line the baking tray and prevent the bread from sticking.
Damp Cloth or Plastic Wrap - To cover the dough while it rises and prevents it from drying out.
Dough Hook Attachment - If using a stand mixer, this attachment helps to knead the dough.
Sharp Knife - Used to slash the tops of the dough pieces before baking.
Slotted Spoon - To remove the dipped dough pieces from the lye bath, allowing excess liquid to drain off.
Wire Rack - A rack used to cool the baked bread before serving.

Recipe variations

Whole wheat flour instead of white bread flour
Addition of herbs or spices to the dough, such as rosemary or caraway seeds
Use of different toppings like sesame seeds, poppy seeds, or grated cheese
Adding cooked bacon or ham to the dough for a savory twist
Make mini-sized Laugenbrot rolls instead of larger ones
Glazing the bread with egg wash before baking for a shiny crust
Using a sourdough starter instead of instant yeast for a tangier flavor
Making a gluten-free version using a gluten-free flour blend
Creating different shapes like pretzels or sticks instead of traditional bread rolls
Experimenting with different types of malt extract, such as barley malt or honey malt

Recipe overview

Get ready to bake some traditional German bread right at home with this delightful and easy-to-follow Laugenbrot recipe. Laugenbrot, more commonly known as German pretzel bread, is a delicious and versatile bread with a unique, glossy crust and soft, fluffy interior. It gets its distinct flavor and texture from being dipped in a lye or baking soda bath before baking. Perfect as an accompaniment to your meals or as a snack on its own, this recipe will guide you through each step, from preparing the dough to baking the bread. Expect a hands-on baking experience and be prepared to be rewarded with the wonderful aroma of freshly baked bread wafting through your kitchen. Enjoy the process and most importantly, the end result - your very own homemade Laugenbrot.

Common questions

Can I use regular all-purpose flour instead of bread flour? Yes, you can use all-purpose flour instead of bread flour. However, keep in mind that bread flour will give the Laugenbrot a slightly chewier texture.
What does malt extract do in this recipe? Malt extract adds flavor and helps to achieve the characteristic deep brown color of Laugenbrot.
Can I skip the lye bath and use an alternative? Yes, if you prefer not to use lye, you can substitute it with a baking soda bath. Simply dissolve 2 tablespoons of baking soda in 1 liter of boiling water and follow the same dipping process.
Can I freeze the dough or the baked Laugenbrot? Yes, you can freeze both the dough and the baked Laugenbrot. If freezing the dough, shape it into balls and freeze them on a baking tray before transferring to a freezer bag. When ready to use, thaw and proceed with the recipe. Baked Laugenbrot can be frozen in an airtight container and thawed before serving.
What can I serve with Laugenbrot? Laugenbrot is delicious on its own, but it can also be enjoyed with mustard, cheese, or various spreads. It pairs well with traditional German dishes such as sausages, sauerkraut, and pretzels.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the dough ingredients.
Dough hook attachment - Optional, for kneading the dough if using a stand mixer.
Baking tray - A flat tray for baking the Laugenbrot.
Parchment paper - To line the baking tray and prevent sticking.
Slotted spoon - For removing the dough from the lye bath.
Sharp knife - To slash the tops of the dough pieces before baking.
Wire rack - To cool the baked Laugenbrot and allow air circulation.

Origin stories

Laugenbrot, or lye bread, originates from the region of Bavaria in southern Germany. The distinctive dark crust and soft, slightly chewy interior is the result of dipping the dough in a lye solution before baking - a practice that dates back to the Middle Ages. According to legend, a baker in Munich accidentally knocked a container of lye into a vat of bread dough. Instead of discarding it, he decided to bake it anyway. The resulting bread was so delicious that it quickly gained popularity and continues to be a beloved staple in German bakeries today. This tale is a testament to the spirit of innovation and resilience that defines Bavarian culture, reminding us that sometimes, mistakes can lead to delightful discoveries.

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.