These Sourdough Discard Pretzel Buns are soft, chewy, and so fun to make! You’ll love using up that sourdough discard to create a tasty treat for sandwiches or snacks.
Who knew using up leftovers could be this delicious? I love how they pair perfectly with burgers or just a bit of butter. Trust me, you’ll want to keep making these! 😋
Key Ingredients & Substitutions
Sourdough Discard: Sourdough discard helps add flavor and moisture to the buns. If you don’t have discard, you can use an active sourdough starter in the same amount, just make sure the starter is unfed.
All-Purpose Flour: This recipe uses all-purpose flour for a great texture. For a lighter bun, you could substitute up to half with bread flour, which adds extra chewiness due to its higher protein content.
Instant Yeast: Instant yeast is great for this recipe because it doesn’t require proofing. If you only have active dry yeast, you can use it but you’ll need to activate it in warm water with a bit of sugar first, letting it sit for about 5-10 minutes until bubbly.
Baking Soda: This ingredient is essential for the boiling step to give the pretzel buns their signature crust. Don’t skip it! If you prefer a milder flavor, reduce the baking soda to 2 tablespoons.
What’s the Best Way to Shape and Boil Pretzel Buns?
Shaping and boiling are key steps that can affect the final result of your pretzel buns. Here’s how to do it right:
- After kneading, gently punch down the dough and divide it evenly. Take each piece and fold the edges into the center, creating a smooth ball.
- To boil, keep your water bubbling but not overly aggressive. A lower boil helps the buns maintain their shape better.
- Boiling each bun for 30 seconds gives them that pretzel texture. Make sure to flip them halfway for even cooking.
And remember, making a little “X” cut on top before baking helps them rise evenly and adds a nice touch. Happy baking!
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- For the Dough:
- 1 cup (250g) sourdough discard (unfed starter)
- 3 1/4 cups (390g) all-purpose flour
- 1 teaspoon instant yeast
- 1 cup (240ml) warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- For Boiling:
- 8 cups water
- 1/4 cup baking soda
- For Topping:
- Coarse sea salt
How Much Time Will You Need?
This recipe will take about 1 hour and 40 minutes in total. This includes 1 hour for the dough to rise, around 30 minutes for mixing, shaping, boiling, and baking. It’s a fun little project to enjoy in your kitchen!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, take your sourdough discard and mix it with warm water and sugar. Give it a good stir until everything is combined. Then add in the flour, instant yeast, salt, and the softened butter. Mix until you have a shaggy dough.
2. Kneading the Dough:
Now it’s time to knead! Lightly flour your work surface and knead the dough for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook instead, which makes it even easier!
3. Letting It Rise:
Once your dough is kneaded, place it in a lightly oiled bowl. Cover it with a towel or plastic wrap and let it sit in a warm place for about 1 hour, or until it has doubled in size. That warmth helps the yeast do its magic!
4. Prepping for Baking:
While the dough is rising, preheat your oven to 450°F (230°C). Also, line a baking sheet with parchment paper to prevent sticking.
5. Shaping the Buns:
After the dough has risen nicely, punch it down gently and divide it into 6-8 equal pieces. Shape each piece into a smooth, round bun by tucking the edges underneath. This helps create a nice rounded shape!
6. Boiling the Buns:
Now, let’s make them pretzel buns! In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda – it will fizz a bit! Once it’s bubbling, gently place each bun in the boiling water for about 30 seconds. Flip them halfway through to make sure both sides get the treatment. Use a slotted spoon to remove them and place them on your prepared baking sheet.
7. Scoring and Topping:
Take a sharp knife and score an “X” on the top of each bun. This helps them expand while baking. Now, sprinkle them generously with coarse sea salt. You can be as generous as you like with the salt—just remember, pretzels are supposed to be salty!
8. Baking Time:
Place the baking sheet in the preheated oven and bake for about 15-18 minutes. You want them to be deep golden brown and smell amazing! When they’re done, take them out and let them cool on a wire rack before serving.
9. Enjoy!
Your homemade sourdough discard pretzel buns are now ready! Enjoy them fresh out of the oven or use them as a delicious base for burgers or your favorite sandwiches. Yum!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just make sure it’s unfed and has been sitting at room temperature for a few hours before using.
How to Store Leftover Pretzel Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them! Just wrap them tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
Can I Make These Pretzel Buns in Advance?
Absolutely! You can prepare the dough and shape the buns, then refrigerate them (covered) after shaping for up to 24 hours. Just let them come to room temperature before boiling and baking.
What Can I Use Instead of Baking Soda?
If you don’t have baking soda, you can use baking powder but the texture and flavor will be different. Baking soda is essential for achieving that classic pretzel crust, so it’s best to use it if possible!
