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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

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Panino Bavarese al Bretzel Farcito

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

Bavarian Filled Pretzel BunIllustrative image
MikiLab
MikiLab
Bavarian Filled Pretzel Bun · 10/10/2026

🇩🇪Bavarian Filled Pretzel Bun

Lye roll filled with cold cuts & sweet mustard

Recipe no. 106 · mikilab.de/106

Soft wheat type 0 (W280)

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

Bavarian Filled Pretzel Bun

Farina di grano tenero tipo 0 (W280) · Proof: ~2 h · Difficulty: Challenge
Flour1000 g
Water450 g
Salt20 g
Butter60 g
Malt (Malz)10 g
Fresh baker's yeast (Hefe)25 g
Natural Improver30 g

Baking: 210°C · 18 min

Method

1) Knead flour, water, butter, malt, yeast and salt 12 min. 2) Bulk 60 min. 3) Divide into 90 g pieces, shape rolls, final proof 45 min. 4) Prepare the lye bath (4% soda in cold water, wear gloves!) and dip the rolls 10 sec. 5) Score the top, sprinkle with coarse salt. 6) Bake at 210°C 16-18 min. 7) Cool, open and fill with Leberkäse or cold cuts, sweet mustard and pickles. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Milk, Lupin

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~2 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

On TikTokRecipe no. 106

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: 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.

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

The MikiLab label

Sugar: noneNo eggsNo additives
Total fermentation
≈ 1,8 h
How it rises
direct dough
Baker's yeast
2,5 % of flour
Salt
2 g per 100 g flour
Added fat
6 %
Flour
Farina di grano tenero tipo 0 (W280)

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

Process diagram

MikiLabBavarian Filled Pretzel Bun🥣1. Mixing12 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof45 min🔥5. Baking210 °C · 18 min🌬️6. Coolingmikilab.de
Direct dough55% hydr.1000g flour1h leaven.210° · 18′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water450 g · 45%
Salt20 g · 2%
Butter60 g · 6%
Malt (Malz)10 g · 1%
Fresh baker's yeast (Hefe)25 g · 2.5%
Lye solution (alkaline bath 4%)0 g · 0%
Filling: Leberkäse or cold cuts, sweet mustard, pickles0 g · 0%
Natural Improver30 g · 3%

Procedure

1) Knead flour, water, butter, malt, yeast and salt 12 min. 2) Bulk 60 min. 3) Divide into 90 g pieces, shape rolls, final proof 45 min. 4) Prepare the lye bath (4% soda in cold water, wear gloves!) and dip the rolls 10 sec. 5) Score the top, sprinkle with coarse salt. 6) Bake at 210°C 16-18 min. 7) Cool, open and fill with Leberkäse or cold cuts, sweet mustard and pickles. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

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.

The Bavarian classic: lye-bath dough, filled with cold cuts and sweet mustard. Coarse salt on top.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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