Sourdough Discard Pretzel Buns
An easy recipe for Sourdough Discard Pretzel Buns, perfect for burgers or sandwiches!
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk with 1 Tablespoon water beaten for an egg wash
- flaky sea salt for topping
Instructions
- Combine the warm water (1 cup + 2 Tablespoons) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes until the yeast begins to foam.
- Add the sourdough discard, flour and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).
- If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be soft, smooth and not sticky.
- Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
- Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Turn the dough onto a smooth, dry surface. Divide into 8-10 equal-sized pieces (8 for larger buns, 10 for smaller buns). Using one palm for friction, roll the dough into a ball with the seam on the bottom**. Place the buns on the prepared baking sheets and cover with plastic wrap or a clean kitchen towel to rise for 20 minutes while you prepare the next step.
- Preheat the oven to 425℉. Add ⅔ cup baking soda to 10 cups of water in a large pot and bring to a boil.
- Place the buns in the boiling water for 20-30 seconds on each side. You can likely boil several buns at once, but make sure they have room to float freely. A longer boil will create a thicker crust. The buns should float (called "passing the float test"); if not, see notes section below. Remove the buns from the water using a slotted spatula and shake off excess water. Return the buns to the baking sheet. Lightly brush each buns with egg wash and sprinkle with flaky sea salt.
- Use a bread scoring tool, sharp knife, or scissors to score an X or a line on top of each bun. This does not need to be deep - just enough to break the surface to allow steam to esacpe. It will expand as the buns bake.
- Bake for 14-16 minutes until a deep, golden brown (that classic pretzel color). Remove from the oven and let cool fully before serving.
Notes
* If you do not have a stand mixer, you can also make the dough in a large bowl, using a wooden spoon to stir. Knead the dough by hand for 4-5 minutes until smooth and supple.
**If you are making hoagie or hot dog shaped buns, roll each piece of dough into a ball in your palm. Use both hands to roll the dough into a small log about 5 inches long, with the dough seam on the bottom. Continue with the directions as written.
Passing the float test: When you boil the buns, they should float in the water. If your buns do not float, cover the unboiled buns with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense (which is why they sink).
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