Pretzel Buns (Laugenbrot)

Step 1

Mix the yeast with water and sugar, and wait 5 minutes to activate

Step 2

Add 300g (2 1/2 cup) of flour and mix everything with a fork

Step 3

Cover and set aside for 30 minutes

Step 4

Add the remaining ingredients into the bowl

Step 5

Knead for approximately 10 minutes, until the dough is smooth and jumps up when pressed with a finger

Step 6

Cover again and set aside for another 30 minutes, or until doubled in size

Step 7

Preheat the oven to 200 celsius (390 fahrenheit)

Step 8

Gently deflate the dough (punch it) and divide into 16 pieces, around 100-110 grams each

Step 9

Roll each piece into a ball and set aside

Step 10

In a large pan, simmer the water with salt and baking soda - don't let it boil too much, just small bubbles at the bottom will do

Step 11

Transfer the buns into the soda bath in batches of 4-5 at a time, so they don't touch each other - let them boil for 30 seconds on either side

Step 12

Transfer the pre-boiled buns onto a baking tray lined with baking paper, make small slits across the top and sprinkle with poppy seeds and salt

Step 13

When all of the buns have been pre-boiled, transfer the tray into your preheated oven and bake for 15-20 minutes, or until golden and crispy