How to make Laugen Roll

on October 13, 2020

Laugen Roll or Pretzel Bun is a bread often enjoyed in Germany, Switzerland and Austria. They have beautiful golden crust with unique chewy texture and crispy roasted aroma. To get this outcome, you need to coat the dough with alkaline solution which causes a Maillard reaction while baking!

INGREDIENTS for 8 Buns

300g Bread Flour
10g (1 tbsp) Sugar
6g (1 tsp) Salt
3g (1 tsp) Dry Yeast
15g Butter (Room temperature)
180ml Lukewarm Water (around 35°C/95°F)
Coarse Salt for Topping

*Alkaline Solution

800ml Water
24g (2 tbsp) Baking Soda

INSTRUCTIONS

Prepare the bread dough with above ingredients following the “Basic Bread” https://crew-explorer.com/basic-bread-baking-guide/ instructions until before 1^st Proofing (This bread will not do the 1^st Proofing in order to get the chewy texture!)
Divide the dough into 8 equal sizes and make them into ball shapes with smooth surface
Spray bit of water and cover with plastic wrap and let them rest around 5-10 min
After Resting the dough, press gently with your finger tips to get rid of the excessive air and re-form the shape nicely so the surface is smoother and the seam is closed tightly

*If you like to put some dried fruits/nuts inside you can form the dough as shown below

Place the seam side up and press with your hand to make a round shape
Place the chopped dried fruits/nuts all over the dough
Press the filling lightly into the dough
Roll the dough like a stick shape and put both ends together
Then form them in a ball shape and make sure the surface is smooth and seam is closed tightly

Place them on the Baking tray lined with Cooking Liner/Baking Paper with seam facing down.
Cover with big container, then Proof the dough for 20 min

Start preheating the oven to 220°C (428°F)
Prepare Alkaline Solution by putting water in the big pot and place Baking Soda in then turn the heat on. Bring it to boiling till Baking Soda is well melted.
Once it’s melted adjust the heat to medium low so the water is not bubbling
Check the oven has finished preheating before you start to poach the dough into the Alkaline Solution

Carefully poach the dough for 30 seconds on each side
Remove the dough from the Alkaline Solution using strainer or similar equipment to drain the water as much as possible and place the dough back on the Baking tray
Use Lame/Sharp knife to score big X or single slush with an angle about 45° to the surface
Sprinkle coarse salt on the top if you like