{"id":21036,"date":"2017-04-28T07:41:00","date_gmt":"2017-04-28T05:41:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21036"},"modified":"2018-10-13T06:23:43","modified_gmt":"2018-10-13T04:23:43","slug":"pretzel-burger-buns","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/04\/pretzel-burger-buns\/","title":{"rendered":"Pretzel Burger Buns"},"content":{"rendered":"

\"Laugen-Burger-Bun3\"<\/a>A good burger is always a favourite here \u2013 and so the collection for burger buns on the blog is already big. Because Burgers are never a fast food for us, as everything \u2013 from fries to buns \u2013 has to be homemade. And once in a while we have a new idea what we could try next.<\/p>\n

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For already some time I was thinking about a pretzel burger. The bun should be fluffy and soft like a classical burger bun. These kind of rolls are more fragile then the classical firm pretzel, so I decided to add some physllium husk to bind water, so the dough is easier to handle an can be turned in lye carefully. This works amazingly well but is still the variant for an experienced baker. For all with not so much practice the alternative is to glaze the bun with lye. Only the button is then not pretzel like.<\/p>\n

While baking, the rolls need some care too. Due to the mixture of egg, fat and lye the rolls turn dark very fast. One minute to much and they turn from dark brown to black. But when you take them from the oven in time and when you spray them then with a bit water, you will be rewarded with buns shining like polished \u2013 a real eye catcher.<\/p>\n

And just like the Springbr\u00f6tchen the fascinating part (beside of the beautiful look) is the tension between the slight sweetness of the crumb and the hearty flavour lye flavour. And in combiantion with my favouriteABC-Burger-Patty<\/a> this roll is a new star in my burger recipe collection.<\/p>\n

Pretzel burger bun<\/u><\/h1>\n

yields 10 rolls\"Laugen-Burger-Br\u00f6tchen_thumb\"<\/a><\/p>\n

Sweet Starter<\/a><\/p>\n