Brezels and other Laugengeb�ck

If there is any German baked good that goes well, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods that are called Laugengebäck (lye bread) in Germany and 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: References [Ulmer Spatz] Backforum Bingen, Herstellung von Laugengebäcken, BIB-Ulmer Spatz