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Homemade German-Style Bread Rolls – Golden, Soft, and Boiled Before Baking
There’s something truly special about homemade bread—and when it’s boiled before baking, the texture becomes irresistibly chewy on the outside and tender inside. These homemade German-style rolls, also known as Laugenbrötchen (pretzel rolls) or a take on bagel-style bread, are prepared by briefly boiling the dough before baking, giving them a beautiful crust and deep golden color. Whether you serve them with butter, slice them for sandwiches, or enjoy them fresh from the oven, they’re a comforting staple. At deesviral, we believe in homemade baking that connects flavor with tradition—and these rolls are a perfect example.
Ingredients:
For the Dough:
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4 cups all-purpose flour
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1 ½ teaspoons salt
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1 tablespoon sugar
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1 packet active dry yeast (2 ¼ teaspoons)
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1 ¼ cups warm water (not hot)
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2 tablespoons vegetable oil
For the Boiling Solution:
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6 cups water
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2 tablespoons baking soda
For Topping (Optional):
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Coarse salt or sesame seeds
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1 egg yolk + 1 tablespoon water (egg wash)
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5–10 minutes until foamy. Add the yeast mixture and oil to the dry ingredients and knead until a smooth dough forms (about 8–10 minutes by hand or 5 minutes with a stand mixer).
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2. First Rise:
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Rolls:
Punch down the dough and divide it into equal portions (about 8–10). Shape each piece into a small oval or baguette-like form. Place them on a baking sheet lined with parchment paper and let rest for 10 minutes.
4. Boil the Rolls:
In a large pot, bring 6 cups of water to a simmer. Carefully stir in the baking soda (it may foam up). Using a slotted spoon, lower each dough roll into the boiling water one at a time. Boil for about 30 seconds per side, then transfer back to the parchment-lined baking sheet.
5. Score and Egg Wash:
Use a sharp knife to score the tops of each roll (diagonal slashes or a single slit). Brush with the egg wash for a glossy finish, and sprinkle with coarse salt or seeds if desired.
6. Bake:
Preheat your oven to 400°F (200°C). Bake the rolls for 20–25 minutes or until they are deeply golden brown and sound hollow when tapped on the bottom.
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7. Cool and Serve:
Let the rolls cool slightly on a wire rack before serving. They’re best enjoyed warm but stay delicious for a day or two stored in an airtight container.
Finishing Note:
These homemade boiled bread rolls are a beautiful cross between a soft dinner roll and a crusty artisan loaf—perfect for breakfast, lunch, or dinner. The boiling step is worth every second, giving them their signature chewy bite and rich golden color.
From the oven to your table, every loaf made with love tells a story. Keep baking with
