German Brezel roll
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German Brezel Roll is using the same dough and process but instead of shaping it into a Brezel, its simply shaped into a bread roll.
Save the fun of Brezel shaping for another time!
Start with our easy to make German Brezel Roll.
The dough for Brezeln is straightforward, using basic ingredients. However, the distinguishing feature of a true German brezel is the lye bath it takes before baking. This lye solution gives the Brezel its iconic dark brown color, glossy finish, and distinct taste. For home bakers, a baking soda bath is an easy alternative, which still achieves a similar tasty effect.
Special Equipment
Ingredients
Directions
DOUGH: In a bowl, combine the flour, salt, sugar, and yeast.
Add 1½ cups of warm water, mixing until a dough forms.
Knead on a lightly floured surface until smooth.
Let it rest and rise in a covered greased bowl in a warm place for about 1 hour or until doubled in size.
SHAPING: Once risen, turn the dough out and divide into 8 equal pieces. Shape into bread rolls.
Let it rest for another 15 minutes.
BAKING SODA BATH: Preheat oven to 220°C. Line a baking tray with baking paper.
In a large pot, bring the water to a boil. Carefully add the baking soda. Turn off the heat.
Bath one Brezel roll after the other for 1 min in the water solution, then place it on the baking tray.
BAKING: Cut a cross into the top of each Brezel roll using a knife.
Sprinkle with coarse salt.
Bake in the preheated oven for about 20-25 minutes or until they achieve a deep golden-brown color.
ENJOY: Allow the Brezel rolls to cool slightly on a wire rack before indulging. They’re best enjoyed fresh, with a dab of butter or with some cheese or Obatzda.
NEXT TIME: using the same dough.
Divide the dough into 8 equal pieces. Roll each piece into a long rope, around 50 cm long, make sure that the two ends are thinner than the middle to give the pretzels their distinct shape. Then twist into a pretzel shape.
This will take a bit of practice, but it’s part of the fun!