How to make Laugenstangen

Why cooks start here

Laugenstangen is cooked the way German bakeries cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Laugenstangen, the twisted salt-crusted breadsticks of Germany, find their roots in the bustling bakeries spread across the country. Crafted with straightforward ingredients, they are a staple in German households, enjoyed as a quick snack or a complement to hearty meals. These breadsticks often appear on tables during afternoon coffee breaks or as part of a simple breakfast spread. Biting into a Laugenstange reveals a satisfying contrast: a chewy, golden-brown crust giving way to a soft, fluffy interior. The hint of butter adds richness, while the coarse sea salt on top delivers a burst of flavor with each bite. Perfect on their own, they are irresistible when paired with a slather of butter or a slice of cheese.