🇮🇹🇩🇪

MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

Other languages: use your browser's translator.

Radio

Brezel

Enter doses, hydration and times. Hydration is computed automatically.

BrezelIllustrative image
MikiLab
MikiLab
Brezel · 17/10/2026

🇩🇪Brezel

Classic Bretzel

Recipe no. 100 · mikilab.de/100

630 1.5kg + Wholemeal Flour 1.3kg

Sitor draft

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Brezel

630 1,5kg + Farina Integrale 1,3kg · Proof: 15 min · Difficulty: Challenge
Flour1000 g
Water500 g
Salt22 g
Gluten (Di.Glutin)20 g
Psyllium (Psy)10 g
Potato flakes (Kart.Fl)10 g
Margarine50 g
Coconut fat10 g
Olive oil (Öl)10 g
Apple cider vinegar (Essig)10 g
Miglioratore Naturale Pro (2% on flour weight)20 g
Malt (Malz)10 g
Milk powder (Milk.Pu)20 g
Baker's yeast (Hefe)10 g

Baking: 220°C · 15 min

Method

1) Pre-ferment: refresh the sourdough starter (or poolish) and let it mature until doubled. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Mixing: add the pre-ferment, then the dry ingredients (gluten, malt, psyllium, potato flakes, Natural Improver Pro) and develop the gluten well. 4) Add the coconut fat when the dough is smooth and comes together; add olive oil, apple cider vinegar and salt last. 5) FRIDGE immediately after mixing: cold retard in the refrigerator (4-6°C) overnight (12-18 h), then work the dough. 6) Divide, shape and place in final proof until ready. 7) Baking: 220°C for 15 minutes, with steam for the first 10 minutes.

Allergens: Gluten, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).

On TikTokRecipe no. 100

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenMilkLupin

Always check the labels of your products.

Lye is caustic: gloves and goggles, keep away from children. Safer alternative: baked baking soda.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

WholegrainSugar: noneNo eggsNo additives
How it rises
direct dough
Baker's yeast
1 % of flour
Salt
2,2 g per 100 g flour
Added fat
6 %
Flour
630 1,5kg + Farina Integrale 1,3kg

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabBrezel🥣1. Mixing🤲2. Shaping🔥3. Baking220 °C · 15 min🌬️4. Coolingmikilab.de
Direct dough50% hydr.1000g flour220° · 15′ Fan with rackDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water500 g · 50%
Salt22 g · 2.2%
Gluten (Di.Glutin)20 g · 2%
Psyllium (Psy)10 g · 1%
Potato flakes (Kart.Fl)10 g · 1%
Margarine50 g · 5%
Coconut fat10 g · 1%
Olive oil (Öl)10 g · 1%
Apple cider vinegar (Essig)10 g · 1%
Miglioratore Naturale Pro (2% on flour weight)20 g · 2%
Malt (Malz)10 g · 1%
Milk powder (Milk.Pu)20 g · 2%
Baker's yeast (Hefe)10 g · 1%

Procedure

1) Pre-ferment: refresh the sourdough starter (or poolish) and let it mature until doubled. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Mixing: add the pre-ferment, then the dry ingredients (gluten, malt, psyllium, potato flakes, Natural Improver Pro) and develop the gluten well. 4) Add the coconut fat when the dough is smooth and comes together; add olive oil, apple cider vinegar and salt last. 5) FRIDGE immediately after mixing: cold retard in the refrigerator (4-6°C) overnight (12-18 h), then work the dough. 6) Divide, shape and place in final proof until ready. 7) Baking: 220°C for 15 minutes, with steam for the first 10 minutes.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

DIRECT dough with autolyse (rest flour and water 20-30 min before salt and yeast): no preferment, no biga. Dip in soda solution (Lauge) before baking, coarse salt on top.

Useful terms *

  • * Autolyse: an initial rest of flour and water (20-40 min) before salt and yeast; it develops gluten and makes the dough more extensible.
  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪