Bakery
Sourdough Discard Pretzel Buns
2 h 10 minServes 8Nutri-Score C€
C
2 h 10 min
2 h 10 minSourdough Discard Pretzel Buns
what you need
Ingredients
warm filtered water (warm)Other270 ml
brown sugarPantry12 g- instant rising yeastPantry4 g
flourGrains360 g- sourdough discard (unfed starter)Pantry180 g
butter (melted)Dairy56 g- baking soda (for the boiling water bath)Pantry144 g
egg yolkDairy1 piece- water (for the egg wash)Other15 ml
flaky salt (for topping)Spices3 g- vegetable oil (for oiling the bowl)Pantry10 ml
per serving
Nutrition
259kcal
- Carbs
- 41 g
- Proteins
- 7 g
- Fat
- 8 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Stockpot
Slotted spoon
Baking tray
Pastry brush
Oven
step by step
Method
- Step 1
Activate the yeast
- Mix the warm water and brown sugar until combined.
- Add the instant yeast and let it sit.
- Step 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.
- Step 3
First rise
- Oil a bowl, place the dough in it and cover.
- Let it rise on the counter until doubled.
- Step 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.
- Step 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.
- Step 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.
- Step 7
Bake
- Bake until golden brown.