These Sourdough Discard Pretzel Buns are soft, chewy, and super tasty! They’re perfect for burgers or just as a snack. Plus, they make great use of that sourdough discard!
Making these buns is a fun way to use up leftovers. You can even add toppings like coarse salt or sesame seeds. I love to have them fresh out of the oven with a bit of butter! 🥨
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! If you don’t have any, you can make a simple dough using an extra cup of all-purpose flour and water. It won’t have the same flavor, but will still work.
All-Purpose Flour: I always use all-purpose flour for these buns, but you can also substitute whole wheat flour for a nuttier flavor. Just expect the texture to be a bit denser.
Baking Soda: Essential for the classic pretzel texture and flavor. If you don’t have baking soda, you can use baking powder, but it won’t give you the same results. Adjust the quantity as baking powder is less concentrated.
Coarse Pretzel Salt: This is what gives pretzels that extra crunch and salty flavor. If you can’t find it, regular sea salt or kosher salt can work in a pinch. Just sprinkle lightly!
How Do I Achieve the Perfect Chewy Texture?
The secret to that chewy pretzel texture lies in the boiling step before baking. This is crucial, as it helps to create the classic crust and chewiness of pretzels.
- Bring water to a rolling boil before adding the baking soda—this will create a lively reaction, so be careful!
- Drop the buns into the boiling water gently; boil each batch for about 30 seconds. This is where the magic happens.
- Remove them with a slotted spoon and place them on a baking sheet where they’ll continue to develop that chewy texture as they bake.
Don’t skip this step; it’s key to having those delicious pretzel buns that everyone loves!
Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 ½ cups (315g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp instant yeast
- 2 tbsp unsalted butter, softened
- 8 cups water (for boiling)
- ¼ cup baking soda (for boiling)
- 1 large egg, beaten (for egg wash)
- Coarse pretzel salt, for topping
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours total. You’ll spend around 15 minutes preparing the dough, 1 to 1.5 hours for it to rise, and then about 30 minutes baking and prepping. It’s a fun way to use sourdough discard and make something delicious!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a large mixing bowl, stir together the warm water, sourdough discard, sugar, and instant yeast. Let the mixture sit for about 5 minutes until it becomes foamy. This means the yeast is activated and ready to go!
2. Mix in the Remaining Ingredients:
Add the softened butter, salt, and flour to your foamy mixture. Stir until a dough begins to form. It should pull away from the sides of the bowl and come together nicely.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can mix it for about 6-8 minutes instead.
4. Let the Dough Rise:
Place your kneaded dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until doubled in size. This should take about 1 to 1.5 hours.
5. Get Ready to Bake:
While the dough is rising, preheat your oven to 450°F (230°C) and prepare two baking sheets by lining them with parchment paper.
6. Shape the Buns:
After the dough has risen, punch it down and divide it into 6-8 equal pieces. Shape each piece into a tight ball and place them on the prepared baking sheets.
7. Boil the Buns:
In a large pot, bring 8 cups of water to boil. Carefully add the baking soda (it will bubble up). Gently drop each bun into the boiling water for 30 seconds. Use a slotted spoon to remove the buns and place them back on the baking sheets.
8. Prepare for Baking:
With a sharp knife or razor blade, score a deep “X” on top of each bun. This will help them expand while baking.
9. Egg Wash and Salt:
Brush each bun generously with the beaten egg to give them a beautiful golden color, then sprinkle coarse pretzel salt on top. Yum!
10. Bake the Buns:
Put them in the preheated oven and bake for 12-15 minutes, or until they are a deep golden brown. The smell will be amazing!
11. Cool and Serve:
Once baked, take them out of the oven and transfer to a cooling rack. Let cool slightly before serving. Enjoy these delicious, chewy pretzel buns warm, perfect with butter or as sandwich buns!
Happy baking! 🥨
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can! Just make sure it’s unfed (meaning it hasn’t been recently fed with flour and water). Active starter will add extra flavor and rise to your pretzel buns.
Can I Make These Buns Without Baking Soda?
While it’s not ideal, you can skip the baking soda for boiling. This will lessen the classic pretzel flavor and texture, but you can simply bake without boiling—just keep an eye on the baking time!
How Do I Store Leftover Pretzel Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature before enjoying.
Can I Add Toppings to the Pretzel Buns?
Absolutely! Feel free to mix it up by adding toppings like sesame seeds, poppy seeds, or even grated cheese before baking. Just make sure whatever toppings you add can handle the baking time!