Burger bun pretzel

Name: Burger bun pretzel
Prep time: 135 min
Cook time: 15 min
Total time: 150 min
Yield: 6 portions
Ingredients: wheat flour, type 550; water, lukewarm; yeast, fresh; sugar; salt; baking soda; coarse salt

Dauer: 2 h 30 min

Schwierigkeit: medium

Tags:

alcohol-free lactose-free vegan vegetarian

O'zapft is! With a cool Oktoberfest beer, you can't do without a real Leberkäse roll. Let's go, let's bake a proper Wiesn or rather a Wiesn burger roll today. The result is something to be proud of. Topped with meatloaf, sweet mustard, tomatoes and coleslaw, the bun tastes wonderfully juicy. If that's not a highlight for every burger fan!

Zutaten für

For 6 large buns

460 g wheat flour, type 550

275 ml water, lukewarm

20 g yeast, fresh

1 Teaspoon(s) sugar

2 Teaspoon(s) salt

50 g baking soda

2 Tablespoon(s) coarse salt

For 6 medium or 12 small buns

280 g wheat flour, type 550

165 ml water, lukewarm

10 g yeast, fresh

0.5 Teaspoon(s) sugar

1 Teaspoon(s) salt

50 g baking soda

1 Tablespoon(s) coarse salt

Preparation

Preparation time: 2 h 15 min
Cooking time: 15 min
Total time: 2 h 30 min

Preparing the buns

Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Then add sugar and water and let everything stand for 15 minutes.

Add the salt and knead everything into a smooth dough. Leave this to rise, covered, for 60 minutes.

Knead the dough well once and then form small balls. Flatten them and leave them covered on a well-floured work surface to rise for about an hour. Large burger buns require 110g of dough, small ones 70g of dough and mini buns 35g of dough.

Meanwhile, stir the bicarbonate of soda into about 3 litres of water. When the dough has risen for an hour, place it in the bicarbonate of soda for about 15 minutes. Preheat the oven to 190°C convection oven.

Lastly, now remove the buns from the lye with a ladle and place in the tin. Sprinkle with coarse salt and then bake in the preheated oven for 15 minutes (size L)/ 12 minutes (size M)/ 10 minutes (size S).