Laugenbrötchen [Germany, Austria, Switzerland] from The Book of Buns: Over 50 Brilliant Bakes from Around the World (page 24) by Jane Mason

  • coarse sea salt
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Predough must rest overnight. Can substitute butter for lard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Predough must rest overnight. Can substitute butter for lard.

  • Zosia on September 30, 2017

    Thin, crisp crust, chewy centre and great pretzel flavour - we loved these.

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