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No. 0368 German Members recipe

Laugen Pretzel Batons and Sesame Rolls

Bavarian bakeries shape lye dough into long batons and plump rolls, slash them deeply and bake until the crust turns dark copper while the cuts bloom pale. Some wear sesame seeds, some stay plain. Split them for butter and ham, or eat them warm straight off the cooling rack.

4.9 from 320 cooks

Shiny brown pretzel batons and rolls with pale scored cuts and sesame seeds on a rack
Photo: Cats Coming on Pexels
Prep
1 hr 40 min
Cook
20 min
Total
2 hr
Serves
8
Level
Hard
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Method 6 steps

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