Laugen (Alto Adige bread)

Alkalis lye bread o, South Tyrolean bread glazed with salt and baking soda

If you love mix, There heady with the smell of fresh baked bread and you're greedy, you need to save the recipe Laugen, a traditional South Tyrolean bread, and test at least once. Although, When tested, you will become addicted to Laugenbrot. What's this about? This is a recipe typical of South Tyrol: the Laugen (Brot means bread in German, then ' Laugen rolls) are tiny, soft, with a wonderful aroma of butter and a pungent taste and particular, absolutely unique. A taste due to the wet-based salt and baking soda in which plunges them before cooking.

I could try to describe better the flavor of Laugen, but I could not make the goodness of this South Tyrolean bread. You're forced to taste it. They're delicious with butter and jam, because their slightly salty flavor goes well with dessert, and they are just as delicious with sausages, cheese and smoked salmon. I chose the latter, with abundant butter, for ingolosirvi. And if you love tasty sandwiches to be stuffed, you can not help but feel the wonderful BAGEL, Perfect with cream cheese and smoked salmon, just as they serve them in New York.

We come to practical things. The sandwiches are very Laugen, very easy to make, but obviously there are times and doses of respect. I give you two recipes: a with sourdough (by Sara Pope) and one with fresh yeast. The first has a longer rising time, the second is very fast. Take your pick, I try both and not both fantastic. Eat them with anything you like and, really, be careful because they are like cherries. Have a good day.


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  • 400 grams flour 0
  • 130 grams of yeast
  • 175 milliliters of natural mineral water
  • 8 grams of salt
  • 50 grams soft butter
  • 250 grams of flour 00
  • 250 grams of flour 0
  • 25 grams of fresh yeast (a stick)
  • 1 teaspoon sugar
  • 270 ml mineral water
  • 40 grams soft butter
  • 10 grams of salt
  • 2 liters of water
  • 120 grams of baking soda
  • 20 grams of salt
  • coarse salt, cumin or various seeds, to taste


PROCEDURE FOR MIXING WITH MOTHER YEAST. Thempastare hand or planetary flour, the yeast and water until dough is smooth and smooth, then embed the salt dissolved in 1 teaspoon of water and, floor plan, the butter. If you use the planetary will take a few minutes, If you knead by hand a little’ more and you might want to add the butter a little at a time and be careful not to put another until the previous dose not amalgamated the dough. Once you have a smooth dough, supple and soft, put it in a bowl and cover with plastic wrap. Let stand one hour at room temperature, then refrigerate for at least 8 hours.

Divide the dough into small pieces from 50 grams each and give the shape you like (I like stretched, but they are beautiful even rounds). Line a baking sheet with parchment paper, lightly coat with flour and roll out the balls of dough. Cover with a damp dish towel and let rise at room temperature for 2-3 hours, until doubled.

For the frosting: put in a large pot water, salt and baking soda. When they are on the boil, dip a few rolls at a time and, After a minute, drain with slotted spoon and place them on a clean cotton dish towel. Sprinkle with coarse salt or with poppy seeds, cumin or pumpkin, as Favorites, and trim the surface with a sharp knife.

Preheat oven to 230 degrees and bake for 15-18 minutes or until the rolls are golden brown not.

PrROCEDMENT FOR THE DOUGH WITH BREWER'S YEAST. Sciogliere the yeast and sugar in water, Then knead for a few minutes by hand or in a food processor the two types of flour with the mixture of water, sugar and yeast. Let stand for 20 minutes. Add salt and, floor plan, the butter and work until you get a soft dough, smooth and homogeneous. Put the dough in a bowl, cover with plastic wrap and let rise in a warm place (30 degrees) for 15-20 minutes or until the volume of the dough won't be doubled.

Form the balls of dough from 50 grams, prepare the solution for the icing as shown above and dip sandwiches for a minute. Drain them with a slotted spoon and put on a baking sheet lined with parchment paper. Sprinkle with coarse salt, cumin or seeds, trim the surface and let rise for 20 minutes in a warm place.

Bake at 230 degrees in a preheated oven for 15-18 minutes or until the rolls are golden brown not.

Laugen (Alto Adige bread)


Laugen (Alto Adige bread)

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Antonella January 11, 2017 at 12:17

Ada Bonjour!
I love kneading and you've really intrigued with a recipe for these sandwiches! Just the days heat up a bit, (Here there is still snow on the grass… Definitely unusual!) I'll tackle in the preparation! I can't wait to try them, If they are good as nice… 😉
A hug! Antonella

Ada Parisi January 11, 2017 at 13:34

Hello Antonella! I guarantee you are yummy and very easy to prepare! Eye only to comply with doses of salt and baking soda in boiling water, otherwise savory. I adore them!


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