Pretzel rolls, aka Laugenbrötchen, are a standard item in German bakeries.
Walking down the road to get a fresh pretzel roll was my favorite thing to do while I lived there.
Now it takes a car-ride to the nearest Ben's Soft Pretzel shop or to settle for store-bought Pretzilla buns. They're both delicious, but nothing beats the taste and convenience of homemade pastries!
🥨What are pretzels?
Originally, pretzels (Brezel) are baked goods made from dough that’s usually shaped into a knot - the famous pretzel knot.
They are traditionally dipped in lye, which is alkaline (sodium or potassium hydroxide solution).
Now, this may sound a little alarming and technical, but don’t worry!
- Lye is only dangerous in very high concentrations - far higher than any amount you’d find in food!
- We aren’t going to use lye in this recipe anyway - we’re going to use baking soda.