Pieczywo
Sourdough Discard Pretzel Buns
2 godz. 10 minPorcje: 8Nutri-Score C€
C
2 godz. 10 min
2 godz. 10 minSourdough Discard Pretzel Buns
czego potrzebujesz
Składniki
warm filtered water (warm)Inne270 ml
brown sugarSpiżarnia12 g- instant rising yeastSpiżarnia4 g
flourProdukty zbożowe360 g- sourdough discard (unfed starter)Spiżarnia180 g
butter (melted)Nabiał56 g- baking soda (for the boiling water bath)Spiżarnia144 g
egg yolkNabiał1 kawałek- water (for the egg wash)Inne15 ml
flaky salt (for topping)Przyprawy3 g- vegetable oil (for oiling the bowl)Spiżarnia10 ml
na porcję
Wartości odżywcze
259kcal
- Węglowodany
- 41 g
- Białko
- 7 g
- Tłuszcz
- 8 g
czego użyjesz
Przybory
Mikser planetarny
Miska
Garnek
Łyżka cedzakowa
Blacha do pieczenia
Pędzelek kuchenny
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Activate the yeast
- Mix the warm water and brown sugar until combined.
- Add the instant yeast and let it sit.
- Krok 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.
- Krok 3
First rise
- Oil a bowl, place the dough in it and cover.
- Let it rise on the counter until doubled.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 7
Bake
- Bake until golden brown.