These Sourdough Discard Pretzel Buns are a fun twist on the classic pretzel! They’re soft, chewy, and have a lovely golden-brown color that makes them super inviting.
Making them is a breeze, especially since you get to use up that sourdough discard! And trust me, there’s nothing like the smell of fresh pretzel buns baking—it’s like a warm hug for your kitchen! 🥨
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Using unfed sourdough discard not only gives flavor but also adds to the bun’s texture. If you don’t have any, try using regular bread dough for a similar result, though the sour flavor will be missing.
All-Purpose Flour: I love using all-purpose flour for its versatility! If you want a heartier bun, feel free to mix in some whole wheat flour, just remember that it might affect the rise a bit.
Instant Yeast: Instant yeast is great because you can mix it directly into dry ingredients. If you only have active dry yeast, you’ll need to activate it in warm water first.
Baking Soda: This is essential for that classic pretzel taste and color! If you’re curious about flavor, baking soda gives pretzels their unique profile. Avoid substitutions here unless you’re desperate!
Butter: Unsalted butter helps control the saltiness of the buns. If you’re dairy-free, you can swap it with coconut oil or a plant-based butter. Just ensure it’s melted for easy mixing.
How to Knead Dough Like a Pro?
Kneading is a crucial step to developing the gluten in the dough, leading to that perfect chewy texture in your pretzel buns. Here’s how to do it:
- Start with a lightly floured surface to prevent sticking.
- Press the dough down with the heel of your hand and then fold it over onto itself.
- Give it a quarter-turn and repeat the process. Continue for about 8-10 minutes until the dough is smooth.
Remember, it’s OK if the dough is a little tacky—just adjust with tiny amounts of flour as needed. You’ll know it’s ready when it springs back slightly when poked!
Wondering About the Boiling Step?
Boiling the buns in water with baking soda is what gives them the classic pretzel crust. Here’s how to do it correctly:
- Bring 10 cups of water and 2/3 cup baking soda to a gentle boil—watch out for bubbling!
- Carefully drop each shaped bun into the boiling water for about 30 seconds. Flip them halfway for even cooking.
- Remove them quickly with a slotted spoon to let excess water drain off.
This step may seem odd, but it’s crucial for achieving that chewy exterior and rich color!
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp instant yeast
- 3/4 cup (180ml) warm water
- 2 tbsp (30g) unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling)
- Coarse sea salt, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 1-1.5 hours for the dough to rise, and 15-18 minutes for baking. In total, set aside about 2-2.5 hours to make these delicious pretzel buns from start to finish, with most of that time being inactive while the dough rises!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, mix together the sourdough discard, warm water, sugar, and instant yeast. Give it a good stir and let it rest for about 5 minutes. This helps the yeast activate and get things bubbling!
2. Mix in the Dry Ingredients:
Now, sprinkle the flour, salt, and melted butter into the bowl. Mix everything together until you see a shaggy dough forming. This means it’s coming together but still needs some work!
3. Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. Don’t worry if it feels a bit sticky—just keep kneading!
4. Let the Dough Rise:
Place the kneaded dough into a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This is where the magic happens!
5. Shape the Buns:
Once the dough is ready, punch it down gently to release the air. Divide it into 8 equal pieces and shape each piece into a round bun. Make them nice and smooth!
6. Preheat the Oven:
While your buns are resting, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
7. Boil the Buns:
In a large pot, bring 10 cups of water to a boil. Add the baking soda carefully (standing back in case of bubbling). Once boiling, drop each bun in for about 30 seconds, turning them halfway through. This step gives them that classic pretzel crust!
8. Score and Salt:
Using a slotted spoon, remove the buns and place them on the lined baking sheet. Grab a sharp knife and score a deep ‘X’ on the top of each bun. This will help them expand while baking. Sprinkle coarse sea salt on top for extra flavor!
9. Bake:
Slide the baking sheet into the preheated oven and bake for 15-18 minutes, or until they are deep golden brown. Your kitchen will smell amazing!
10. Cool Down:
Once baked, remove the buns from the oven and let them cool on a wire rack before serving. This step helps them set and keeps the bottoms from getting soggy.
Enjoy these chewy, flavorful pretzel buns perfect for sandwiches or just devouring with a little butter! 🥨
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using active dry yeast, you’ll need to activate it first. Dissolve it in the warm water along with the sugar and let it sit for about 5-10 minutes until it becomes frothy before proceeding with the recipe.
What Should I Do If My Dough Is Too Sticky?
If your dough feels excessively sticky, sprinkle small amounts of flour, about a tablespoon at a time, as you knead. Be careful not to add too much, as this can make the buns dense. A slightly tacky dough is perfectly fine!
Can I Make These Pretzel Buns Gluten-Free?
Certainly! To make gluten-free pretzel buns, use a gluten-free all-purpose flour blend with xanthan gum included. The texture will differ slightly, but they should still turn out tasty!
How Long Can I Store Leftover Pretzel Buns?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. Just reheat them in the oven or microwave when you want to enjoy!
