📝 About This Recipe
Transport your kitchen to a traditional German bakery with these golden-brown, salt-flecked Laugenstangen. These iconic lye-dipped bread sticks feature a distinctively deep mahogany crust with a soft, snowy-white interior that offers a satisfyingly chewy bite. Perfect for a hearty breakfast or a classic 'Brotzeit' snack, they represent the pinnacle of German baking craftsmanship.
🥗 Ingredients
Dough Base
- 500 grams Bread Flour (high protein content for better structure)
- 280 ml Lukewarm Water (approximately 95°F or 35°C)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 40 grams Unsalted Butter (softened at room temperature)
- 10 grams Fine Sea Salt
- 1 teaspoon Barley Malt Syrup (optional, for authentic color and depth)
Lye Bath (Lauge)
- 1 liter Water
- 30 grams Food-Grade Sodium Hydroxide (use 3% concentration; handle with extreme care)
- 50 grams Baking Soda (alternative if lye is unavailable, though less authentic)
Topping
- 2 tablespoons Pretzel Salt (coarse, non-melting salt)
👨🍳 Instructions
-
1
In a small bowl, whisk together the lukewarm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
-
2
In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Create a well in the center and pour in the yeast mixture and the barley malt syrup.
-
3
Mix on low speed for 2 minutes, then add the softened butter. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
-
4
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60 minutes or until doubled in size.
-
5
Punch down the dough and divide it into 10 equal portions (approx. 85-90g each). Roll each piece into a smooth ball.
-
6
Flatten each ball into a rectangle and roll it up tightly from the long side to form a cylinder about 6-7 inches long. Taper the ends slightly for a classic look.
-
7
Place the shaped rolls on a baking sheet lined with parchment paper. Cover and let them proof for another 30 minutes. For the best crust, place the uncovered tray in the fridge for the last 15 minutes to 'skin' the dough.
-
8
Prepare the lye bath: Wearing gloves and eye protection, carefully dissolve the sodium hydroxide beads into the liter of water in a stainless steel or glass bowl (never aluminum). If using baking soda, bring the water and soda to a boil instead.
-
9
Preheat your oven to 400°F (200°C). Prepare two baking sheets with fresh parchment paper.
-
10
Carefully submerge each roll into the lye bath for 30 seconds. Use a slotted stainless steel spoon to remove them and drain briefly before placing them on the prepared baking sheets.
-
11
Using a very sharp lame or razor blade, make 3-4 diagonal slashes across the top of each roll, about 1/2 inch deep.
-
12
Sprinkle the tops immediately with coarse pretzel salt while the dough is still wet from the bath.
-
13
Bake for 15-18 minutes until the rolls are a deep, dark mahogany brown. The contrast between the dark crust and the white 'burst' in the slashes is the sign of a perfect bake.
-
14
Transfer to a wire rack and let cool for at least 10 minutes before serving. This allows the crumb to set properly.
💡 Chef's Tips
Always use food-grade lye for the most authentic flavor and color; baking soda is a safer but milder substitute. Ensure your butter is truly soft but not melted to achieve the correct dough consistency. Cold-proofing the shaped rolls in the fridge helps them hold their shape better during the dipping process. Avoid using aluminum baking sheets or utensils when working with lye, as it causes a chemical reaction. If you don't have pretzel salt, use coarse kosher salt, but apply it sparingly as it is saltier.
🍽️ Serving Suggestions
Slice lengthwise and spread generously with cold, high-quality salted butter. Serve alongside a bowl of Obatzda (Bavarian spiced cheese spread) and sliced radishes. Use as a gourmet bun for a bratwurst or schnitzel sandwich with sweet mustard. Pair with a cold German Hefeweizen or a crisp Pilsner for the ultimate pub experience. Enjoy warm with a side of Black Forest ham and Emmental cheese for a traditional 'Brotzeit'.