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Laugen (Alto Adige bread)

Original South Tyrolean bread recipe

by Ada Parisi
5 min read
Laugen o laugenbrot, il pane altoatesino glassato con sale e bicarbonato

How to make Laugen or LaugenBrot at home, South Tyrolean bread rolls

Today I'm going to leave you the Recipe for Laugen or Laugenbrot: a Traditional South Tyrolean bread. If you love mix, There heady with the smell of fresh baked bread and you're greedy, You have to save this Laugen recipe. Once you've tried them, you will become dependent on the Laugenbrot. What's this about? This is a typical South Tyrolean recipe: the Laugen (Brot means bread in German, then ‘Laugen sandwiches’) are tiny, soft, with a wonderful Butter scent and a pungent and particular flavor, absolutely unique. A taste due to the Salt and baking soda syrup in which they are dipped before cooking them in water and then in the oven.

The South Tyrolean LaugenBrot: Here's how to make these sandwiches at home

I could try to describe better the taste of the Laugen, But I wouldn't be able to convey the goodness of this Alto Adige bread. You're forced to taste it. They are delicious with butter and jam, because their slightly salty flavor goes well with dessert, And they are just as Delicious with cured meats, 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. Or take a look at all my BREAD AND ROLLS RECIPES. Like the yummy ones SARDINIAN RICOTTA BUNS .

We come to practical things. The Laugen sandwiches are very easy to make, but obviously there are times and doses of respect. I give you two recipes: one 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.

Laugen o laugenbrot, il pane altoatesino glassato con sale e bicarbonato


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )




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


Alkalis lye bread o, South Tyrolean bread glazed with salt and baking sodaPROCEDURE FOR KNEADING WITH SOURDOUGH. Thempastare hand or planetary flour, the sourdough and water until a homogeneous and smooth dough is obtained, 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 I advise you to add the butter little by little and be careful not to put more until the previous dose has not been mixed with the dough.

Once you have a smooth dough, supple and soft, put it in a bowl and cover with plastic wrap. Let stand an hour at room temperature, then refrigerate for at least 8 hours.

Divide the dough into small pieces of 50 grams each and give the shape you prefer (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 the 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.

PROCEDURE FOR THE DOUGH WITH BREWER'S YEAST. Sciogliere brewer's yeast and sugar in the 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 is 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.

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Antonella January 11, 2017 - 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 - 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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