Meitschibei (Swiss Hazelnut Horseshoe Pastries).Ghackets mit Hörnli (Swiss Macaroni with Meat Sauce).Looking for more recipes from Switzerland? Just warm the rolls straight from the freezer in a 350˚F (180˚C) oven until heated through. Once cooled, I often freeze a few for quick access to fresh bread for sandwiches. They will last in an airtight container at room temperature for 1-2 days.

The texture is best the day these Swiss Pretzel Rolls are made. Add half of the water milk mixture to the flour and start kneading on low, while gradually. Mix the milk and water and heat up to lukewarm. Ingredients 2 3/4 to 3 cups bread flour 1 envelope instant yeast 1 teaspoon kosher salt 1 teaspoon sugar 1 cup and 1 tablespoon hot water (approx 125F) 1. Cut the butter into slices and spread it on top of the flour. I topped the Silserli with coarse salt, but you can stick simply to the egg wash or cover with poppyseeds or sesame seeds. Mix the flour, yeast, salt, and sugar in a mixing bowl of a stand mixer. The pretzel rolls can also be formed into rounds with an “X” cut on the top. When boiling the rolls, make sure to flip them so all sides are coated in the baking soda solution.Īfter brushing with the egg wash and sprinkling with salt, I used a sharp knife to cut two slits across each roll, long side to long side. Some recipes I have come across use half water and half milk in the dough. If there happen to be any leftover, they are also an amazing base for sandwiches with cheese and ham or salami. You can eat the Silserli straight from the oven with butter or honey. Bake in a 425˚F (220˚C) oven until deeply golden. Cover with an egg wash, sprinkle with salt, and slice two slits across the top. Each piece is formed into an oval and allowed to rest again for 30 more minutes before cooking.Īfter the final rest, boil each oval in the simmering baking soda water (traditionally this is done with lye) for 30 seconds, then place back on the prepared baking sheet. After resting at room temperature until doubled (this may take 1-2 hours), the bread is divided into 10 equal pieces. The yeast-based dough comes together relatively easily with just a handful of ingredients. I have also seen them called Laugenbrötli, Pains de Sils, Laugenbrötchen, Délices, Laugensemmel, and more.

They go by many names based on the region and language spoken. Silserli are Swiss Pretzel Rolls with a wonderfully chewy texture and shiny, deeply golden crust created by boiling in a baking soda solution before baking.

Pretzel bun recipe