A staple snack of Austrian bakeries, laugenstangerl gets its characteristic deep brown crust from a quick dip in a boiling soda bath before baking. At home, a baking-soda bath offers a safe alternative to the real lye used in professional bakeries.
Knead the flour, fresh yeast, salt and lukewarm water into a smooth, firm dough and leave it to rise.
Divide the dough into equal pieces and roll each into a long, thin stick.
Add the baking soda to boiling water and dip each stick briefly, one at a time, then drain and arrange them on a tray.
Scatter salt on top and bake in an oven preheated to 220°C until they develop a deep brown crust.
Do not leave the sticks in the soda bath any longer than needed, or the crust will turn overly hard. Leave space between the sticks on the tray, as touching edges will not puff up evenly. Allergens: contains wheat (gluten).
Real Austrian bakeries use a lye bath, while this home version's baking-soda bath is much safer and gives a similar crust colour. Scattering sesame seeds instead of coarse salt on top gives a milder flavour.
Admin DadaGastro · verified in test kitchenKabuğu tam istediğim gibi koyu ve çıtır oldu, soda banyosu gerçekten fark yaratıyor.
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