For the Laugenstangerl, prepare yeast dough from flour, dry yeast, salt and lukewarm water and let rest. Form about 16 balls from the dough.
Roll out each ball into a triangle and roll up from the long side to the short side to form a Stangerl.
Cover the Stangerl and let them rest for another 1/2 hour. Boil 1 liter of water with the baking soda. Place the stangerl one by one in the boiling water for about 20-30 seconds.
Put them on the baking tray and immediately sprinkle with sesame seeds and salt. Bake in the preheated oven at about 220 degrees for 15 minutes.
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