Laugenbrötchen

Ingredients

• 0.5 cube fresh yeast (ca. 21 g)
• 500 g flour
• 1 tsp salt
• 50 g melted butter
• flour (for work surface)
• 30 g baking soda
• 50 g Pumpkin seeds
• 50 g light sesame seeds
• 50 g poppy seeds

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt, place it in a bowl, create a well in the center, add the yeast mixture and melted butter, and knead into a smooth dough by hand or using an electric hand mixer. If the dough is too dry, add more lukewarm water; if too wet, fold in more flour.

2. 2.

   Knead the dough on a floured surface for about 10 minutes, return it to the bowl, cover, and let rise in a warm, draft-free place for about 1 hour.

3. 3.

   Preheat the oven to 200°C (390°F) with upper and lower heat.

4. 4.

   Dissolve the baking soda in 800 ml water and bring to a boil.

5. 5.

   Knead the dough again, shape into rolls, and dip them into the boiling baking soda solution for 30–60 seconds. Remove, let drain well, then coat with pumpkin seeds, sesame, poppy seeds, etc. Place on a parchment-lined tray, lightly score the tops, and bake in the preheated oven for 20–25 minutes. Take out, cool, and serve.