These Sourdough Discard Pretzel Buns are soft, chewy, and packed with flavor! They use leftover sourdough starter, making them a fun way to reduce waste!
Baking these buns is a delight; you get to twist them into cute pretzel shapes! I love enjoying them warm, slathered with butter. Great for burgers or just snacking! 🥨
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient that adds flavor and texture. If you don’t have sourdough discard, you can use other types of bread starters or a simple mixture of warm water, flour, and a bit of yeast, but the taste will be different.
Active Dry Yeast: Essential for making the dough rise. If you have instant yeast, you can use that instead without needing to proof it first. Just mix it right into the dry ingredients.
All-Purpose Flour: A versatile flour choice. If you want a healthier option, whole wheat flour can be used but it might make the buns denser. You can also mix both for some added texture.
Coarse Sea Salt or Pretzel Salt: They add the signature salty flavor. If you can’t find pretzel salt, regular coarse salt works well too, or you can even use flaky sea salt for a different crunch.
Baking Soda: Used for the boiling bath, this is essential for that characteristic pretzel flavor and color. Make sure it’s fresh; older baking soda may not work as effectively.
How Do I Get My Dough to Rise Well?
The first rise is crucial for fluffy buns. Start by mixing warm water with the sourdough discard, sugar, and yeast. Let this sit until it’s frothy, showing the yeast is active. This usually takes about 5 minutes.
- Choose a warm spot for the dough to rise. An oven (turned off) can be an ideal cozy space.
- Use a lightly oiled bowl to prevent sticking during rising.
- Cover tightly to keep in moisture, which helps the dough rise better.
What’s the Best Way to Shape the Buns?
Shaping buns correctly will help them rise evenly. After punching down the dough, divide it into eight equal pieces.
- Stretch each piece gently and tuck the edges underneath to create a smooth top.
- Use your palms against your work surface to roll the dough into a round shape.
- Don’t rush this step; a well-shaped bun will rise beautifully during the second rise and baking.
How Do I Achieve That Crunchy Pretzel Crust?
The boiling moment is key to getting that characteristic pretzel crust. Bring water and baking soda to a strong boil.
- Carefully add the shaped buns into the boiling water for about 30 seconds. This gives them that chewy texture.
- Turn them once for even cooking; don’t overcrowd the pot to ensure they cook properly.
- Let them drain before placing them on the baking sheet, so they aren’t too wet when they go in the oven.
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
For the Dough:
- 1 cup (200g) sourdough discard (unfed starter)
- 1 ½ cups (360ml) warm water (around 110°F / 43°C)
- 2 ½ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups (480g) all-purpose flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter, melted (optional for brushing)
- Coarse sea salt or pretzel salt, for sprinkling
For the Boiling Bath:
- 8 cups water
- ½ cup baking soda
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus another 3 to 4 hours for rising and boiling. You’ll need about an hour for the first rise, a second rise of about 30-45 minutes, and then baking time of 15-20 minutes. Get ready to enjoy some delicious pretzel buns!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, mix together the warm water, sourdough discard, sugar, and active dry yeast. Stir everything together well and let it sit for about 5 minutes until it becomes frothy. This shows that the yeast is active and ready to work!
2. Add Flour and Salt:
Add the flour and salt into the mixture, stirring until a shaggy dough forms. Knead the dough by hand or use a stand mixer with a dough hook for about 8-10 minutes. You want it to be smooth and elastic, slightly sticky but not too wet.
3. First Rise:
Now it’s time to let the dough rise. Place it in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it sit in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.
4. Shape the Buns:
Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Shape each piece into a round bun by pulling the sides underneath. This helps create a nice, smooth top!
5. Second Rise:
Place your shaped buns on a parchment-lined baking sheet, and cover them again. Let them rise for another 30-45 minutes until they look slightly puffy.
6. Prepare the Baking Soda Bath:
While your buns are rising, preheat your oven to 450°F (232°C). In a large pot, bring the 8 cups of water and ½ cup of baking soda to a rolling boil. Watch out for the fizz as the baking soda dissolves!
7. Boil the Buns:
Carefully drop the buns into the boiling baking soda bath in batches, making sure not to overcrowd the pot. Boil each batch for 30 seconds, turning them once for even coating. Once boiled, use a slotted spoon to remove them and place them back on the parchment-lined baking sheet.
8. Score and Salt the Buns:
Grab a sharp knife and score an “X” on the top of each bun. This helps them expand nicely while baking. Then sprinkle some coarse sea salt or pretzel salt on top for that classic pretzel flavor!
9. Bake:
If you want a softer crust, brush the tops of the buns with melted butter before baking. Put the buns in the oven and bake for 15-20 minutes or until they’re a deep golden brown and smell amazing!
10. Cool and Serve:
Once they’re done, take the buns out of the oven and let them cool on a wire rack. Allow them to cool a bit before slicing or enjoying. They’re perfect for sandwiches or dipped in mustard or butter!
Enjoy these delicious sourdough discard pretzel buns with a crunchy, dark brown crust and a chewy, tender inside. Yum!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! Just be sure to mix the active dry yeast with the warm water and let it sit for about 5 minutes until frothy. If you decide to use instant yeast, you can add it directly to the flour without proofing.
What Should I Do If My Dough Doesn’t Rise?
There could be a few reasons. Make sure your yeast is fresh and active. If your kitchen is cool, try placing the dough in a warmer spot or preheating your oven briefly and turning it off, then placing the dough inside. If all else fails, patience is key; sometimes it just takes longer!
How Do I Store Leftover Pretzel Buns?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh, you can also freeze them. Just wrap them tightly in plastic wrap and then in foil or a freezer bag for up to a month. Thaw at room temperature when you’re ready to eat!
Can I Add Other Flavorings or Toppings?
Absolutely! Feel free to experiment with toppings like grated cheese, garlic powder, or even herbs before baking. You can also mix in spices or other flavorings into the dough for an extra twist!
