Pretzel Rolls (Laugenbrötchen)
Chewy, mahogany brown German pretzel rolls with a salty crust, given their colour by a quick bicarbonate bath.
- Time2 hr 30
- LevelMedium
- Costabout £0.16 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 254kcal
- 47.5gcarbs
- 1.1gof which sugars
- 4.4gfat
- 1.2gsaturates
- 6.5gprotein
- 2gfibre
- 4.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, fine salt and sugar in a bowl. Add the oil and warm water and mix to a firm dough. Knead for 10 minutes, until smooth and elastic. It should be firmer than ordinary bread dough.
10 min - 2
Cover and leave for 1 hour, until doubled.
60 min - 3
Divide into 8 pieces of about 100 g and shape into tight rolls. Place on a lined tray, rest for 15 minutes, then chill for 15 minutes. Cold dough holds its shape in the bath.
30 min - 4
Heat the oven to 220°C (200°C fan). Bring the 1500 ml water to the boil in a wide, deep pan. Take it off the heat, carefully stir in the bicarbonate of soda (it will fizz up) and return to a gentle simmer.
- 5
Lower 2 or 3 rolls at a time into the water for 30 seconds each side. Lift them out with a slotted spoon, drain and put them back on the lined tray.
1 min - 6
Slash each roll with a sharp knife in one deep line or a cross and sprinkle with the coarse salt.
- 7
Bake for 18 to 20 minutes, until a deep brown. They will be a little lighter than shop pretzels, which use stronger lye.
19 min - 8
Cool on a wire rack for 10 minutes. Best eaten the same day with butter or cheese.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
