I am so impaired when it comes to graphics. They were delicious and I found a recipe, fortunately not in German.
Hope to make them today or tomorrow, depending on how well the stuffed meatball shells turn out with homemade marinara! But our Laugens had salt, caraway seed, and poppy seeds on them. Here you go...
Welcome to the Kitchen!
These are a specialty of the southern part of Germany, where I grew up. Boiling them in baking soda water gives them a shiny brown coating, and gives them their unique taste. To taste the difference, put some rolls directly onto the cookie sheet, without dipping them in the soda water. They are delicious either way.
4 cups flour,
1 Tablespoon of dry yeast,
2 Teaspoons salt,
2 cups warm water.
Mix the dry ingredients, stir in the 2 cups of warm water until thoroughly mixed. Cover and let rise until doubled (about 1 hour).
1/4 cup baking soda,
5 cups water.
Grease cookie sheets. Bring the baking soda to boil in the quart of water.
Preheat oven to 400 F.
Turn dough out onto floured surface, cut off pieces and shape into 2-3" balls.
Let them rest for a few minutes, then flatten them.
Carefully drop them upside down into the soda water. Let the water come back up to a boil then fish them back out with a strainer spoon. (The longer you leave them in there the stronger they will taste, experiment until you find the strength you like. You can also increase the amount of baking soda in the water while leaving the time the same to increase the taste.)
Set on greased cookie sheet. Slit tops and bake for 15(soft)-25min(hard).
Remove onto rack to cool. Taste best fresh. Traditionally served with unsalted butter, ham and cheese optional. They can also be formed into pretzels. They look very nice with their shiny dark brown crust and the white slit on top.
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