These Sourdough Discard Pretzel Buns are soft, chewy, and made using leftover sourdough starter! They’re perfect for sandwiches or simply enjoying with some butter.
Getting that pretzel twist just right is so much fun! You’ll love how easy it is to make these buns, and trust me, they disappear fast in my house! Who can resist a good bun? 😊
Key Ingredients & Substitutions
Sourdough starter discard: This adds flavor and texture. If you don’t have any, you can use a bit of all-purpose flour and a splash of yogurt for a similar tang.
Active dry yeast: Ensure it’s fresh for the best rise. If you have instant yeast, you can use that without worrying about proofing it first.
All-purpose flour: This is perfect for chewiness. If you’re looking for a whole grain option, you can use whole wheat flour, but it might change the texture slightly.
Coarse sea salt: This adds flavor and crunch. If you don’t have it, you can use regular table salt, just be careful not to overdo it as it’s finer and saltier.
How Do I Get the Perfect Chewy Texture?
The key to that classic pretzel chewiness comes from boiling the buns before baking. This step is crucial!
- Use a large pot with plenty of water; about 10 cups works best. Add the baking soda to it.
- Bring the water to a rapid boil before adding the buns.
- Boil just 30 seconds on each side to achieve the right texture. Don’t overcrowd the pot!
After boiling, immediately place the buns on your baking sheet. This ensures they’ll get that lovely brown crust while staying soft inside.
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- For the Dough:
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (about 100°F/38°C)
- 2 ½ tsp active dry yeast
- 1 tbsp sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 ½ tsp salt
- 4 tbsp unsalted butter, melted
- For Boiling:
- 10 cups water
- ⅔ cup baking soda
- For Topping:
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
Making these pretzel buns takes about 15 minutes of active preparation time, plus 1 to 1.5 hours for the dough to rise, and about 12-15 minutes for baking. So overall, you’re looking at around 1.5 to 2 hours before you can enjoy delicious homemade pretzel buns!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means your yeast is active and ready to work!
2. Add the Sourdough Starter:
Add the sourdough starter discard and melted butter to the foamy mixture. Mix well until everything is combined.
3. Make the Dough:
In another bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or your hands until a dough forms. It should be a little tacky but manageable.
4. Knead the Dough:
Turn the dough out onto a floured surface and begin kneading it for about 8-10 minutes. You want the dough to be smooth and elastic. If it’s too sticky, sprinkle a little extra flour as needed.
5. Let It Rise:
Place the kneaded dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm location for about 1 to 1.5 hours, until it has doubled in size. A sunny spot is perfect!
6. Preheat the Oven:
Preheat your oven to 450°F (230°C). Meanwhile, line a baking sheet with parchment paper or grease it lightly.
7. Shape the Buns:
After the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces and shape each piece into a round bun. Don’t stress if they aren’t perfect; a little rustic charm is part of the fun!
8. Boil the Buns:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Carefully drop in the buns, 2-3 at a time, and boil for about 30 seconds on each side. Use a slotted spoon to carefully turn them and once done, remove them and place on the prepared baking sheet.
9. Score and Brush:
Using a sharp knife or razor blade, score a cross on the top of each bun to help with rising. Then, brush the tops generously with the egg wash and sprinkle coarse sea salt over them.
10. Bake:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes or until the buns are beautifully golden brown. The smell will be heavenly!
11. Cool and Enjoy:
Once baked, remove the pups from the oven and let them cool slightly on a wire rack. These delicious buns are perfect for sandwiches or enjoyed warm with butter!
Enjoy your soft, chewy sourdough discard pretzel buns! 🥨✨
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! Active dry yeast works well in this recipe. Just make sure to proof it in warm water beforehand, as instructed, to ensure it’s active and bubbly!
What Can I Substitute for the Sourdough Discard?
If you don’t have sourdough discard, you can mix 1 cup of all-purpose flour with about ½ cup of water and a splash of vinegar or yogurt. This will simulate the tangy flavor of sourdough in your buns.
How Should I Store Leftover Pretzel Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag, and they will keep for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and let it rise, then punch it down and refrigerate it overnight. Just take it out and let it come to room temperature before shaping and boiling as per the recipe.