Pretzel Burger Buns (Brioche Burger Buns)

Who also loves homemade burgers? Of course, homemade burger buns are a must for a good burger! That's why I brought some particularly delicious burger buns for you today: Laugen Burger Buns. Very loose and soft, in principle already fluffy and especially tasty because it is dipped in caustic soda ... ♥

Laugen Brioche Burger Buns auf einem Backblech
Laugen Brioche Burger Buns aufgeschnitten auf einem Backblech

Lye roll  is very popular with us, as well as homemade burgers of all kinds. Why not just combine them? But the perfect burger bun is part of a good burger. It shouldn't be too soft or too firm. The crumb must not become soggy or even mushy too quickly. When roasting, the bun must not crumble right away. High demands, which are not always easy to combine with a particularly loose and fluffy crumb. These pretzel burger buns also have a delicious, finely aromatic taste - but neutral enough not to steal the show from the topping. Because the topping is and will of course remain the star.

Incidentally, these burger rolls can also be baked in advance and then frozen wonderfully. If necessary, simply thaw again and briefly roast the cut surfaces. They taste like freshly baked. I have renounced the usual ice cream trick here. Because after the lye, the sesame sticks very well on the still moist buns. And then there is also the great risk that the buns will turn a rather dark color when baking.

The recipe uses a minimal amount of yeast - just 0.5 g! The main raising agent here is the Italian sourdough Lievito Madre. And if you want to do without the crumb of industrial yeast, simply replace the water in the pre-dough with active one Yeast water.

So ... now your post baking list is probably a bit longer again. But what the heck ... what must it have to. And if you are also looking for classic hamburger buns, I can also offer you these classic ones Burger buns recommend. Have fun baking! ♥

Ingredients for the pretzel burger buns

(for 10 pieces)

Pre-dough:
  • 100 g water (or active yeast water, then omit yeast)
  • 0.5 g fresh yeast
  • 100 g wheat flour type 550
Main dough:
  • 330 g wheat flour type 550
  • 100 g Lievito Madre, refreshed (refresh 2x beforehand if necessary)
  • 100 g milk
  • 2 eggs (size M) / 100 g whole eggs
  • 5 g Baking malt active (omit if necessary)
  • 15 g Barley malt syrup - inactive (alternatively beet syrup or whole cane sugar)
  • 10 grams of sugar
  • 80 g butter (cold in pieces)
  • 10 g of salt
  • If necessary, add approx. 20 g of water
Additionally

preparation

Pre-dough
  1. Mix the ingredients for the pre-dough thoroughly about 12 hours before preparing the dough.
  2. Cover and let ripen at room temperature (20-22 ° C). (With Yeast water 12-16 hours.)
Main dough
  1. Add the pre-dough and all other ingredients except butter and salt and mix in the food processor for 3-4 minutes at slow speed. Then knead into a smooth dough for at least 12-15 minutes at medium speed.
  2. Only add the butter and salt in portions at the end of the kneading time and, if necessary, knead in a little more water (approx. 20 g).
  3. Let rise for about 3 hours in a warm place (25-27 ° C). The dough should have at least doubled, or even better, tripled. Stretch and fold twice during the walking time (stretch & fold), after about 45 and 90 minutes each.
  4. Then cut off 10 pieces of dough and look round.
  5. Cover and let rest for 60 minutes at room temperature (20-22 ° C) (until fully cooked → do finger pressure test, see below). Place uncovered in the refrigerator for another 60 minutes. A slight beating is desired.
  6. During this time, the pretzel lye (4%ig) can be straightened; it should be around 30-40 ° C warm during lye.
  7. Preheat the oven in good time to 220 ° C upper-lower heat. (or 200 ° C hot air)
  8. Dip the dough pieces in the lye, drain a little and spread them on a baking tray lined with baking paper. (Work with gloves and protective goggles if possible!) Alternatively, simply brush the dough pieces with lye.
  9. As long as the dough pieces are still slightly damp from the lye, they can be sprinkled with sesame seeds.
  10. Put the dough pieces in the preheated oven - without steam. After 5 minutes, open the oven door wide once to let the moisture out. The baking time is approx. 16-18 minutes.
  11. After baking, spray off a little water and leave to cool on a wire rack.

PREPARATION WITH THE THERMOMIX®

Pre-dough
  1. Mix the ingredients for the pre-dough thoroughly about 12 hours before preparing the dough.
  2. Cover and let ripen at room temperature (20-22 ° C). (With Yeast water about 12-16 hours.)
Main dough
  1. Put the Lievito Madre and milk in the mixing bowl, mix for 3 min. / Speed 3.
  2. Add the pre-dough and all other ingredients except butter and salt, 5 min./ dough kneading setting.
  3. Continue kneading for 2 minutes / dough setting, adding butter and salt through the lid opening and, if necessary, a little more water (approx. 20 g).
  4. Let rise for about 3 hours in a warm place (25-27 ° C). The dough should have at least doubled, or even better, tripled. Stretch and fold twice during the walking time (stretch & fold), after about 45 and 90 minutes each.
  5. Then cut off 10 pieces of dough and look round.
  6. Cover and let rest for 60 minutes at room temperature (20-22 ° C) (until fully cooked → do finger pressure test, see below). Place uncovered in the refrigerator for another 60 minutes. A slight beating is desired.
  7. During this time, the pretzel lye (4%ig) can be straightened; it should be around 30-40 ° C warm during lye.
  8. Preheat the oven in good time to 220 ° C upper-lower heat (or 200 ° C hot air).
  9. Dip the dough pieces in the lye, drain a little and spread them on a baking tray lined with baking paper. (Work with gloves and protective goggles if possible!) Alternatively, simply brush the dough pieces with lye.
  10. As long as the dough pieces are still slightly damp from the lye, they can be sprinkled with sesame seeds.
  11. Put the dough pieces in the preheated oven - without steam. After 5 minutes, open the oven door wide once to let the moisture out. The baking time is approx. 16-18 minutes.
  12. After baking, spray off a little water and leave to cool on a wire rack.
Teig für Laugen Brioche Burger Buns
Laugen Brioche Burger Buns vor dem Backen
Laugen Brioche Burger Buns aufgeschnitten auf einem Backblech
FINGERPRINT TEST:
  1. You press lightly into the dough with a lightly floured or moistened finger.
  2. Lower proof: If the dough springs back immediately in the dent, it still has to rise.
  3. Knappe Gare: If it fills up slowly, it could already be baked. The stove will then be quite strong. The bread or rolls will tear quite severely and thus develop a beautiful bulge. (You can still give your dough a few minutes to walk.)
  4. Fully cooked: However, if the dent has already been pressed in, it should be baked (immediately) now at the latest!
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10 thoughts on “Laugen Burger Buns (Brioche Burger Buns)”

    1. Dear Manuela,
      Yes, it is also fine. The lye is then not as intense and the color of the pastry is often a little lighter, but that doesn't matter. Many prepare their lye with baking soda. I prefer real caustic soda, but you can easily do it that way. Kind regards, Sonja

  1. Hi there,
    they look great 🙂
    Do you have any idea in what proportion I can replace the Livito Madre?
    Thanks and LG Alexandra

    1. Dear Alexandra,
      I would use 50 g of fresh yeast, 65 g of flour and 35 g of milk or water.

      Sincerely,
      Sonja

  2. Hello Sonja,
    they look very tasty! 😊
    But did you make a typo in your answer to Manuela's question or do you really mean 50g yeast?
    5 or possibly 10g with 3h stock cooking ... should be enough?
    LG Petra

  3. Hello!

    Do you have experience whether you can bake them the evening before and then bake them on the grill the next day?
    How would you keep them?

    Lg Alexandra

    1. Dear Alexandra,

      that should work fine! I would then actually store them in a freezer bag overnight.

      Many greetings,
      Sonja

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