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Sourdough Discard Pretzel Buns
2 u 10 minVoor 8Nutri-Score C€
C
2 u 10 min
2 u 10 minSourdough Discard Pretzel Buns
wat je nodig hebt
Ingrediënten
warm filtered water (warm)Overig270 ml
brown sugarVoorraadkast12 g- instant rising yeastVoorraadkast4 g
flourGranen360 g- sourdough discard (unfed starter)Voorraadkast180 g
butter (melted)Zuivel56 g- baking soda (for the boiling water bath)Voorraadkast144 g
egg yolkZuivel1 stuk- water (for the egg wash)Overig15 ml
flaky salt (for topping)Kruiden en specerijen3 g- vegetable oil (for oiling the bowl)Voorraadkast10 ml
per portie
Voedingswaarden
259kcal
- Koolhydraten
- 41 g
- Eiwitten
- 7 g
- Vetten
- 8 g
wat je gebruikt
Keukengerei
Keukenmixer
Mengkom
Soeppan
Schuimspaan
Bakplaat
Bakkwast
Oven
stap voor stap
Bereiding
- Stap 1
Activate the yeast
- Mix the warm water and brown sugar until combined.
- Add the instant yeast and let it sit.
- Stap 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.
- Stap 3
First rise
- Oil a bowl, place the dough in it and cover.
- Let it rise on the counter until doubled.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 7
Bake
- Bake until golden brown.