Pretzel Bread Corners (Laugenecken)
Not too long ago, I was able to help the Thermomix team with their baking book. Working with them was phenomenal and incredibly fun. The Thermomix test kitchen in Vienna was converted into a bakery. Together, we learned a lot from one another and put all our combined abilities into the recipes. It was important to us to show all sides of bread baking, which is exactly what this bread breaking book does.
Thermomix gave me advance permission to publish four recipes on the blog, and they’re now just waiting to be baked.
For a dough weight of 670g
- 400g wheat flour
- 210g ice cold water!!
- 30g butter
- 10g salt
- 10g baker’s malt
- 10g yeast
- 70g melted butter (this butter is for the finishing steps!!!)
- + lye solution (of around 3% – see blog page on pretzel baked goods)
- Mix all ingredients (except for the melted butter) into a smooth dough. With a Thermomix, this means 1 minute counterclockwise at level 5 and then 2 more minutes on the knead setting (different kneading machines: 6 minutes slowly and 5-6 minutes quickly).
- Next, let the dough rise covered for 90 minutes.
- In the meantime, melt the 70g of butter.
- After the dough has risen as timed, divide it into 12 pieces of equal size and roll into round balls.
- After a short resting period, roll out the dough pieces into flat circular rounds (c. 20cm). Brush the surfaces with the melted butter and then place one piece on top of another.
- Layer a total of 6 pieces together = 2 corners, each with 6 pieces of dough.
- Finally, press down on the layered pieces with moderate force and then use a rolling pin to do the same, so that the layers stick together better.
- Set the pressed corners on baking paper and let them proof for 30-45 minutes.
- Before baking, brush the corners with lye (using a silicone brush) and sprinkle with sesame seeds if desired.
- Bake the Pretzel Bread Corners at 220°C / 20-25 minutes (without steam!!)