Brezels and other Laugengeb�ck

If there is any German baked good that goes well with beer, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods called Laugengebäck (lye bread) in Germany where you find many different shapes. I'm in particular a fan of the Laugenbrötchen (lye roll). Here I want to share how to make them at home. The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. This is what you need for the dough. Like many professional bread recipes it is completely weight based (except for the yeast): ingredient metric US. units bread flour 500 g 16 oz dry malt extract* 20 g 0.64 oz butter or margarine 10 g 0.32 oz salt 11 g 0.35 oz dry bread yeast 1 tsp 1 tsp water 245 g 7.84 oz * if you don't have dry malt extract use 10g table sugar instead References [Ulmer Spatz] Backforum Bingen, Herstellung von Laugengebäcken, BIB-Ulmer Spatz