A favorite snack from Austrian bakeries, laugenstangerl gets its characteristic dark brown crust when long, thin dough sticks are dipped in boiling baking soda water before baking. At home, a baking soda bath is a safer alternative to sodium hydroxide lye.
Knead the flour, fresh yeast, salt, and warm water into a smooth, firm dough, then leave it to rise.
Divide the dough into equal pieces and roll each into a long, thin stick.
Add the baking soda to the boiling water. Briefly dip each breadstick one at a time, drain, and arrange on a baking pan.
Sprinkle with salt and bake in an oven preheated to 220°C / 430°F until a dark brown crust forms.
Do not extend the time in the baking soda bath, or the crust may become too hard. Leave space between the sticks on the baking pan; they will not rise evenly if they touch. Allergen: contains wheat (gluten).
Kabuğu tam istediğim gibi koyu ve çıtır oldu, soda banyosu gerçekten fark yaratıyor.
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