Pretzel Sticks

For the pretzel sticks, crumble the yeast into half a liter of lukewarm water and stir it in. Put the flour in a bowl, form a hollow, pour in the sugar and the yeast dissolved in the water, mix lightly, cover and let rise in a warm place for about 20-30 minutes.

Then put the dampfl in a bowl with the rest of the ingredients for the dough and knead everything into a smooth dough. Cover the dough and let it rise for about 30 minutes.

Then knead the dough together for a few minutes and let it rise again for about 20 minutes.

Knead again briefly and then divide the dough into 4 equal parts. Roll out each part into a circle and cut into segments (triangles) of the same size. Roll up the dough triangles from the wide ends and let them rise for another 20 minutes. Preheat the oven to 180 °C convection oven.

Meanwhile, bring one and a half liters of water to a boil, add baking soda and stir. Dip the pretzel sticks into the hot solution for 25-30 seconds at a time, remove, drain and place on a baking tray lined with baking paper.

Place a wide, heatproof bowl of water on the bottom of the oven. Bake the Laugenstangerl for about 20-25 minutes until golden brown.

Preparation Tip:

If you bake the Laugenstangerl on 2 baking trays at the same time, then exchange the trays halfway through the baking time.

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