Casa Korb Pretzel Buns

One of the things that I miss about Germany are the bakeries that are on every corner with dozens of kinds of breads and buns, and my all-time favourite are Laugenbrötchen aka pretzel buns!

I have created an easy vegan version for you to make at home.

Recipe makes 12-16 buns.

Casa Korb Pretzel buns:

  • 1-3/4 Cups of warm water
  • 1 TBS of sugar
  • 2 tsp of kosher salt
  • 1 pack active dry yeast (1/4oz / 7g)

Mix all the ingredients together and let stand for 5-10 minutes, until a nice foam appears.

Meanwhile, melt

  • 4 TBS of vegan butter or margarine

And measure out:

  • 4-1/2 Cups of white or whole wheat flour, or a mix of both

When the yeast mixture is ready, put all the ingredients into a mixer and mix for 4-5 minutes until the dough pulls away from the bowl.

Place the dough into a greased bowl, cover and let stand for about an hour.

Preheat the oven to 450°F, fill a pot with 3 litres of water and add 2/3 cup of baking soda, and bring to a slow boil.

Roll out the dough onto a flat surface; do not add flour for dusting! Cut into 12-16 equal pieces, form your desired bun shape and set aside.

When the water starts to boil, place the buns into the water for about 45 seconds in batches, spoon out with a slotted spoon and place onto a greased tray. When all of the buns have been in the water, sprinkle them with coarse salt and the take a small knife and score two lines on the top of them, forming an X.

Bake for about 20 minutes until the tops are a nice burgundy brown, and the bottoms are slightly crispy. Move to cooling rack and try to let them cool before you devour the first one.

Enjoy with some vegan butter, your favourite spread, or use for your next epic sandwich!



Kimchi day! Remember that giant Napa cabbage that was bigger than Marie-Eve’s head? Well…it is on it’s way to becoming a fermentation delight!

Cabbage was salted to release some water for about 30 minutes. Cabbage was sliced, carrots, daikon and shallots were then added.

The paste consists of chili peppers (depends on how hot you want. I used 10 medium spiced peppers.), 10 cloves of garlic, 3 Tbs. of red miso (instead of fish sauce) to get the right bacteria to start bubbling away, 2 Tbs of coconut sugar, and about 2-3 inches of peeled ginger. Pulse for about 30 seconds or so in food processor.

Then the paste was added to the cabbage and mixed by hand to make sure that it got everywhere. About 2 cups of water were added, and then everything was pressed down so that the liquid is above it. Top on, wait about 2-3 days at room temperature, then off to the fridge for at least 2 weeks.

Welcome to Casa Korb Living!

My sister Marion, being a granola most of her life, influenced me with bio and organically grown foods while living with her in Germany in my early twenties. As well I was influenced by my uncle Rolf who decided to leave it all behind and moved to the far north of Germany to become a shepherd and to get closer to the land.

On this blog we want to share some of the things that we do, building our own things, growing our own food and learning every day. Here we want to share projects, recipes, dog stories and activities.

We try to do as much as we can by ourselves, so as to avoid buying premade, processed and wasteful foods and items.

We aspire to practice compassion in all the aspects of our lives. Compassion for ourselves. Compassion for others. Compassion for life in all its forms. Compassion for Mother Earth.

Health, Wellness and Better living with compassion.

Selbst ist der Mann!

– Stoni
Brewmaster, yogi and compassionista