--- title: "Laugenstangen, or Dunked Yeast Sticks and Pretzels" url: /laugenstangen-or-dunked-yeast-sticks-and-pretzels/ canonical_url: https://flowers-recipes.com/laugenstangen-or-dunked-yeast-sticks-and-pretzels/ language: en alternates: pl: https://flowerek.com/laugenstangen-czyli-zatapiane-paluchy-drozdzowe/ de: https://barbaras-kochbuch.de/laugenstangen-und-brezeln-selbst-gemacht-hefegebaeck-im-natronbad/ en: https://flowers-recipes.com/laugenstangen-or-dunked-yeast-sticks-and-pretzels/ x-default: https://flowers-recipes.com/laugenstangen-or-dunked-yeast-sticks-and-pretzels/ published: "2011-01-28" last_updated: "2011-01-28" type: recipe author: Basia prerequisites: - /category/savory-dishes/ - /category/small-plates-and-salads/ related: - /focaccia-with-tomatoes-and-parmesan/ - /pumpkin-yeast-bread/ - /baked-tomatoes/ - /fried-cauliflower/ categories: - "Small Plates & Salads" - "Savory Dishes" - Bread - "Snacks & Sides" tags: - bread servings: "about 24 servings" comments: 10 summary: "Homemade Laugenstangen: chewy German-style yeast sticks and pretzels dunked in a simple baking soda bath, no special lye needed. Makes about 24." --- # Laugenstangen, or Dunked Yeast Sticks and Pretzels Homemade Laugenstangen: chewy German-style yeast sticks and pretzels dunked in a simple baking soda bath, no special lye needed. Makes about 24. **This page in other languages:** [Polski (pl)](https://flowerek.com/laugenstangen-czyli-zatapiane-paluchy-drozdzowe.md) · [Deutsch (de)](https://barbaras-kochbuch.de/laugenstangen-und-brezeln-selbst-gemacht-hefegebaeck-im-natronbad.md) **Published:** January 28, 2011 · **Author:** Basia · **Servings:** about 24 servings ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/) - [Category: Small Plates & Salads](https://flowers-recipes.com/category/small-plates-and-salads/) - [Focaccia with Tomatoes and Parmesan](https://flowers-recipes.com/focaccia-with-tomatoes-and-parmesan/) — An even more colorful and tasty focaccia. This aromatic bread is perfect as a side dish for grilled meats. - [Pumpkin Yeast Bread](https://flowers-recipes.com/pumpkin-yeast-bread/) — A tender, not-too-sweet yeast bread with a swirl of pumpkin filling, a bit like challah. I made it with Hokkaido pumpkin - [Baked Tomatoes](https://flowers-recipes.com/baked-tomatoes/) — I'm so happy to share a new recipe with you today. I haven't been cooking much lately, but I've collected a few recipes - [Fried Cauliflower](https://flowers-recipes.com/fried-cauliflower/) — Happy New Year, my dears! It's been a long, oh so long time since I last wrote anything. Unfortunately, everyday life fi ## Ingredients - 1 kg all-purpose flour (type 550) - 260 ml water - 260 ml milk (cold) - 150 g butter - 42 g fresh yeast - 2 tsp salt - 1.5 l water - 2 tbsp baking soda ## Instructions laugenstangen So that's how I decided to try my luck making these sticks at home. I used to think it was pretty unlikely, because the sticks are also dunked in a special solution (Lauge, hence the name Laugenstangen). But it turns out you don't need any big science or complicated chemical solutions, just plain baking soda from your kitchen. These sticks are not fluffy and tender like regular yeast dough. Their texture is rather dense and they are heavier. You can shape this dough into sticks, pretzels and rolls. You can sprinkle them with coarse salt, caraway seeds, sunflower seeds or sesame seeds. You can also bake them with cheese, or with cheese mixed with, for example, pieces of salami or hot dogs. They are a great bread to take on the road, and also for kids' breakfast at preschool or school. The great advantage of this bread is how easy it is, and (compared to some yeast bakes) how quick. I encourage you to give it a try! This is the first recipe for these sticks that I've tested. It comes from [chefkoch.de](http://www.chefkoch.de/rezepte/1290581234390327/Laugenstangen-selbst-gemacht.html). There you can also see what else you can make with them. laugenbrezel **Instructions:** Sift the flour into a large bowl and add the salt. Next, heat 260 ml of water, melt the butter in it and add the cold milk. The liquid should be warm, but not hot. Dissolve the yeast in it. Add everything to the flour and knead a fairly stiff dough. Cover the bowl and set aside for about 45 minutes, until the dough doubles in volume. Turn the dough out onto the counter, form it into a log and divide it into 24 equal pieces. Meanwhile, bring the water (1.5 l) to a boil in a fairly large pot and add the baking soda (the water will foam up). Preheat the oven to 160°C (320°F) for convection, or 180°C (350°F) for conventional top and bottom heat. Shape the pieces of dough into sticks (or any shape you like). Put them two at a time into the gently bubbling baking soda solution and take them out as soon as they float to the surface (this takes about 5-10 seconds). Drain them and place them on a baking sheet lined with parchment paper. Once all the sticks have been dunked, sprinkle them with salt (optional) and score them crosswise about 1 cm deep. You can also cut them and sprinkle grated cheese, or cheese with pieces of salami, into the cuts. Put the finished sticks into the preheated oven and bake for about 25 minutes. Transfer them to a wire rack and let cool. Enjoy! Tip: After baking, while the sticks are still hot, you can brush them lightly with water and sprinkle them with, for example, sunflower seeds. laugenstange ## Comments (10) - **Holga96** · 2011-01-28 17:17 This is exactly the recipe I was looking for. Actually, I was looking for the perfect pretzels. Now I know what I'm baking tomorrow… ;) - **zauberi** · 2011-01-28 19:15 Oh, this is exactly what I was looking for, I've had these paluchy on my mind :) - **dawny_basik** · 2011-01-28 19:47 I really like German pretzels, but I've never made them because I thought they were insanely complicated. But after reading your encouragement, maybe I'll be brave and give it a try. I'll buy a few bottles of good beer to go with them and it'll be a feast ;)))) - **thiessa** · 2011-01-28 20:16 I've already made the sunken crescent rolls, but I'd never heard of these sticks. I'll gladly try them. - **karmel-itka** · 2011-01-28 20:53 I've been looking for something wonderful like this for a long time. And on top of that, it's yeast dough! I'm just delighted. - **flowerek (Author)** · 2011-01-28 21:53 I'm glad I got you interested. I hope you won't be disappointed. I can't wait to hear your thoughts :) - **Magdalena** · 2011-02-01 21:19 I made them today. I'd been dreaming of the little pretzels I once ate in Germany, so I shaped all of them like pretzels. They turned out really tasty (with no toppings for the first time), and I'll keep working on the technique of folding them into the right shape next time. :-) Thanks for the recipe :-) - **flowerek (Author)** · 2011-03-07 20:07 · reply Magdalena, I'm so glad you liked them :) The folding technique doesn't matter, because they disappear fast anyway and nobody remembers what they looked like ;) - **tuptusia** · 2011-05-03 09:55 I baked them on Sunday! The guests were delighted!!! :) Thanks Basia for the inspiration :) - **flowerek (Author)** · 2011-05-03 10:16 · reply Tuptusiu, you're very welcome :) I'm glad you liked them, and warm greetings! --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)