Pretzel burger buns

Ingredients for 1 servings:

• 28 g fresh yeast (2/3 of a cube)
• 150 ml water, lukewarm
• 5 tbsp sugar
• 700 g flour
• 250 ml milk, lukewarm
• 2 tbsp salt
• 250 g butter, soft
• 1 egg(s)
• 1 pack of baking soda

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

Crumble 2/3 of a cube of fresh yeast into a bowl. Add the lukewarm water and 3 tablespoons of sugar to give the yeast something to feed on. Add 2 tablespoons of flour to the bowl. Activate the yeast by stirring vigorously and then add another 100g of flour while stirring. Let the pre-dough rise for 15 minutes. The yeast is activated. Time to add the remaining ingredients: Add the flour, lukewarm milk, and 2 tablespoons of warm water (preferably around 30°C) to the pre-dough. Add salt and the remaining sugar. Add the very soft butter and one egg to the bowl and knead the dough with the hook of a hand mixer. When the dough comes away from the bottom of the bowl, is smooth, and no longer sticky, cover the bowl with a damp cloth or cling film and let the dough rise in a warm place for one hour. If the dough is still sticky, add more flour. After 60 minutes, the dough should have roughly doubled in volume. Form the dough into approximately 10 rolls and let them rise again for another 15 minutes. Meanwhile, heat 1-2 liters of water in a saucepan, but do not bring it to a boil, and add the baking soda. Once the buns have finished rising, dip them in the simmering lye for approximately 30-60 seconds. After another 20 minutes of rising time, bake the rolls in the oven at 150°C (top/bottom heat) for 35-40 minutes. To keep the rolls moist while baking, we recommend placing a heatproof bowl of water in the oven.