I am submitting my laugenbrötchen to Yeastspotting and this week's host Hefe und mehr.
Recipe by Just Lovin' Cooking
500 g. flour
25 g. fresh yeast
1 tsp. sugar
30 g. butter, cubed
270 ml. tepid water
1 tsp. salt
2 litres water
12 tsp. baking soda
4 tbsp. salt
1.In a bowl, mix the yeast with the tepid water and sugar. Add the flour, knead well, and add the butter. Knead until you're left with a firm and homogenous dough, before adding the 1 tsp. salt. Let the dough rise for 30-45 minutes.
2.Divide and shape the dough into 15 small balls à 50 g. Let rise until doubled. Preheat oven to 210 C.
3.In a large pot, mix the 2 litres of water with the baking soda and 4 tbsp. salt. Allow the mixture to cook, then add the balls of dough, one by one, leaving each in the solution for about 30 seconds.
4.Place each ball onto a baking sheet lined with baking paper. Cut a cross on each ball, and sprinkle with coarse sea salt or sesame seeds. Place baking sheets in oven for about 20 minutes, or until the breads are golden.