Boulangerie
Sourdough Discard Pretzel Buns
2 h 10Pour 8Nutri-Score C€
C
2 h 10
2 h 10Sourdough Discard Pretzel Buns
ce qu’il vous faut
Ingrédients
warm filtered water (warm)Autres270 ml
brown sugarÉpicerie12 g- instant rising yeastÉpicerie4 g
flourCéréales360 g- sourdough discard (unfed starter)Épicerie180 g
butter (melted)Produits laitiers56 g- baking soda (for the boiling water bath)Épicerie144 g
egg yolkProduits laitiers1 morceau- water (for the egg wash)Autres15 ml
flaky salt (for topping)Épices3 g- vegetable oil (for oiling the bowl)Épicerie10 ml
par portion
Nutrition
259kcal
- Glucides
- 41 g
- Protéines
- 7 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Saladier
Marmite
Écumoire
Plaque de cuisson
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 1
Activate the yeast
- Mix the warm water and brown sugar until combined.
- Add the instant yeast and let it sit.
- Étape 2
Make the dough
- Add the flour and sourdough discard to the mixer bowl fitted with the dough hook and mix on the lowest setting until combined.
- Add the melted butter and mix until fully incorporated.
- Knead on medium speed until the dough is smooth and elastic.
- Étape 3
First rise
- Oil a bowl, place the dough in it and cover.
- Let it rise on the counter until doubled.
- Étape 4
Shape the buns
- Turn the dough out onto the counter and cut it into 8 or 10 pieces.
- Fold and roll each piece to tighten it into a ball.
- Place the buns on a parchment-lined tray, cover with a towel and let them rise.
- Étape 5
Boil the buns
- Bring a large pot of water to a boil and add the baking soda.
- Boil each bun for 30 seconds per side.
- Remove with a slotted spoon and return to the parchment.
- Étape 6
Egg wash and score
- Preheat the oven to 425 °F (220 °C).
- Whisk the egg yolk with the water and brush the mixture over the buns.
- Sprinkle with flaky salt and cut a shallow X on each bun.
- Étape 7
Bake
- Bake until golden brown.