Zubereitung

1. 1

   Mix the wheat flour with the dried yeast, the sugar and the salt in a bowl.

2. 2

   Add the lukewarm water and the melted butter or margarine and knead everything to a smooth, supple dough.

3. 3

   Cover the dough and leave it to rise in a warm place for about 45 minutes, until it has visibly increased in size.

4. 4

   Knead the dough through briefly, divide it into eight equal pieces and roll each one into a stick about 12 centimetres long, a little thicker in the middle than at the ends.

5. 5

   Bring the water for the bicarbonate of soda solution to the boil in a wide pan and stir in the bicarbonate of soda a spoonful at a time; the solution foams up briefly as you do. It is boiled in a pan on the hob, never in the airfryer basket.

6. 6

   Lay the sticks one at a time in the boiling soda water, leave them for about half a minute, lift them out with a slotted spoon and leave them to drain well.

7. 7

   Slash the drained sticks twice at an angle and sprinkle them with the coarse salt.

8. 8

   Preheat the airfryer to 180 °C.

9. 9

   Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Lay four sticks on it in a single layer with space around them and stack nothing, their weight holds the paper down; the other four go into the second run. Bake at 180 °C.

10. 10

    Turn the sticks with tongs so that the underside takes on colour too. Finish baking at 180 °C until they are glossy and golden brown and sound hollow when you tap them from below.

11. 11

    Leave the Laugenstangen to cool on a wire rack, otherwise the underside sweats and the crust goes soft.