Homemade Soft German Pretzel Buns (Laugenbrötchen)

5 from 15 votes

Homemade Soft German Pretzel Buns (Laugenbrötchen)

Authentic pretzel buns are a variation of my super popular authentic German pretzels, but shaped like rolls instead. These quick, soft pretzel rolls made with lye are perfect as dinner rolls, for pretzel sandwiches or pretzel burgers, and can be made into pretzel hot dog buns as well. I know you’ll love them as they give you that authentic Laugenbrötchen taste just like from a German bakery!

Prep Time30

Cook Time12

Resting Time1

Total Time1 42

Course: Baking, Breakfast, Brunch, Lunch, Savory Baking, Side Dish, Snack

Cuisine: Bavarian, German

Keyword: Authentic German pretzel recipe, Authentic Pretzel recipe, Brezel recipe, Easy Homemade Pretzels, German Pretzel Recipe, Homemade German Pretzel Recipe, Homemade Soft Pretzel recipe, Real German pretzel recipe

Servings: pretzel buns

Calories: 264kcal

Author: Author: Sophie Sadler

Equipment

steel skimmer or food-grade rubber gloves, for handling the pretzel buns
medium sized steel bowl
Kitchen Scale
Pastry Brush
Silicone Baking Mats

Ingredients

Pretzel Dough

500 grams all-purpose flour
15 grams brown sugar
30 grams butter room temperature
10 grams sea salt
7 grams active dry yeast 1 pouch
275 milliliters water luke warm

Lye Solution

12 grams food-grade lye I am using a food-grade lye with a concentration of 100%. Your solution should have no more than 4% lye. You could also use baking soda instead of lye. See notes below.
300 milliliters water COLD water

Topping

pretzel salt Kosher salt can be substituted, although pretzel salt makes your pretzels really authentic (and look like they came from a German bakery) and it's inexpensive!

Metric - US Customary

Instructions

Stir together the Luke warm (barely warm) water, brown sugar and yeast and allow to bubble up, this should take 5 minutes. If it's not getting bubbly, your water may have been too hot or your yeast is bad. You'll have to repeat this step.
15 grams brown sugar, 7 grams active dry yeast, 275 milliliters water
Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.
500 grams all-purpose flour, 10 grams sea salt, 30 grams butter
Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Start weighing out 100 gram (3.5 ounces) pieces of dough. Alternatively, if you don't have a kitchen scale, you could shape the dough into a long, even thickness log and divide into 8 equal pieces. Shape each piece of dough into little ball shapes.
Transfer the pretzel buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 60 minutes.
Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily everyone should have these at home by now). Add the premeasured lye (it comes in dry granules) into COLD water, not the over way around. At this point, I like to step to the side for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear. Now dip the pretzel buns using a steel skimmer (you could also use two large spoons) for 5 to 10 seconds each before transferring them using your skimmer onto a baking sheet covered with parchment paper or a silicone baking mat (I have found the baking mats work better in releasing the pretzel rolls after baking, so it may be time to invest in some).
12 grams food-grade lye, 300 milliliters water
Take a small, sharp knife and cut an X on the top of each roll to enable it to rise during the baking. Then sprinkle with the pretzel salt.
pretzel salt
Bake at 355° Fahrenheit or 180° Celsius (convection/Umluft setting) for about 12 minutes or until golden brown (I like to rotate them after 6 minutes. Allow to cool for a few minutes before enjoying on their own, with butter or Obatzda, a Bavarian cheese spread that I love so much!

Video

Notes

No Lye? Use a Baking Soda Bath Instead

If you don’t have food-grade lye, you can still achieve a great pretzel-like crust using a baking soda bath.

1. Bake the Baking Soda for a More Authentic Taste

Baking the baking soda increases its alkalinity, making it behave more like lye:

Preheat your oven to 300°F (150°C).
Spread 2 tablespoons of baking soda evenly on a foil-lined baking sheet.
Bake for 1 hour, then let it cool before using.

2. Prepare the Baking Soda Solution

- In a medium saucepan, bring 2 cups of water to a gentle simmer (not boiling).
- Stir in the 2 tablespoons of baked baking soda until fully dissolved.

Like Lighter Colored Pretzels? I dip my pretzels for just 5 to 10 seconds in a 4% lye solution (4 grams of lye per 100 ml of cold water). If you would like lighter colored pretzels, you have two choices. Either dip your pretzels for a shorter period of time or go with a more diluted solution.

For darker pretzels, increase baking time until the desired color is achieved.

Nutrition