200grams (about ¾ cup)sourdough discardunfed, at room temperature
567grams (about 4 cups)all-purpose flour
4Tablespoonsunsalted buttermelted
For Boiling
10 cupswater
⅔cupbaking soda
For Topping
1egg yolk with 1 Tablespoon waterbeaten for an egg wash
pretzel salt or flaky sea saltfor topping
Instructions
Making the Dough
Combine 1 cup + 1 Tablespoon warm water, salt, 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. If the yeast does not foam, your yeast is dead and you'll need to start over with fresh yeast.
Add the sourdough discard, flour and butter and mix on low speed until combined. Increase speed to medium and knead for 4-5 minutes until the dough comes together in a smooth ball**. You may also find that kneading by hand is easier. If needed, add more flour or more water 1 Tablespoon at a time to reach your desired consistency.
Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
Shaping & Boiling the Pretzel Buns
Preheat oven to 425°F and line two baking sheets with parchment paper or Silpat mats.
Turn the dough onto a smooth, dry surface. Divide into 8-10 equal-sized pieces (8 for larger buns, 10 for smaller buns). Holding the dough in one palm, cup the other hand over the dough and rotate in a circle to create the bun shape, pushing against the friction created by your palm. Place the buns on the prepared baking sheets and cover with plastic wrap to let rise for 20 minutes.
Bring 10 cups of water with ⅔ cup baking soda to a boil. Boil the buns for 30-45 seconds on each side, then remove with a slotted spoon or spatula (you can likely add more than one bun to the pot at a time, but make sure they have room to float freely). Return the boiled buns to the prepared baking sheets. Brush each bun with egg wash and sprinkle with pretzel salt or flaky sea salt.
Use a sharp knife or scissors to score an X or a line on the top of each bun. This does not need to be deep - just enough to break the surface. 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 on a cooling rack 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. ** The key to making these the correct shape and texture is to make sure that you knead long enough. The dough should be soft and smooth when you are done kneading.