These Sourdough Discard Pretzel Buns are soft, chewy, and oh-so-tasty! Made with sourdough starter, they have a unique flavor and a lovely golden crust.
They’re perfect for sliders or just enjoying with a bit of butter. Plus, you get to use leftover sourdough, which feels like a win-win! I can’t resist the smell while they bake! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds flavor and helps with the texture. If you don’t have sourdough discard, you can substitute with 1 cup of plain yogurt or buttermilk for a similar tangy flavor.
All-Purpose Flour: While all-purpose flour works well here, you can use bread flour for a chewier texture or whole wheat flour for a bit of nuttiness. If gluten-free is your goal, there are gluten-free all-purpose blends available.
Baking Soda: Essential for the pretzel bath! If you’re out of baking soda, you could try using baking powder to pinch, but it won’t produce the same results. Using the baking soda method gives the buns their classic color and texture.
Coarse Sea Salt: I love using coarse sea salt for sprinkling because it gives a nice crunch. If you don’t have it, kosher salt works too, but use a little less as it’s less coarse.
How Do You Achieve the Perfect Chewy Texture?
Getting that classic chewy texture involves a couple of important steps. The first is the kneading process, which develops the gluten. Knead the dough well until it’s smooth and elastic. This usually takes about 8-10 minutes by hand or around 6 minutes with a mixer.
- After kneading, let the dough rise until it doubles in size—that’s key for airy buns.
- Don’t skip the boiling step! Boiling the buns in a baking soda bath gives them that signature pretzel flavor and shiny crust. A quick 30 seconds on each side is all you need!
Follow these tips, and you’ll have perfectly chewy, delicious pretzel buns that everyone will love!
How to Make 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 1/2 teaspoons (7g) active dry yeast
- 1 tablespoon (12g) granulated sugar
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 3 tablespoons (40g) unsalted butter, melted
- 10 cups water
- 2/3 cup (160g) baking soda
- 1 large egg yolk beaten with 1 tablespoon water (egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take around 2 to 2.5 hours total. About 15-20 minutes for preparation and 1 to 1.5 hours for the dough to rise. Plus, 15-18 minutes for baking. Let’s get those buns ready!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large mixing bowl, combine the sourdough discard, warm water, active dry yeast, and sugar. Give it a good stir and let it sit for about 5 minutes until it’s all frothy. This means the yeast is active and ready to work!
2. Mix the Dough:
Add in the all-purpose flour, kosher salt, and melted butter. Mix everything together until you have a shaggy dough. You can use your hands or a wooden spoon for this part.
3. Knead the Dough:
Flour your work surface lightly and turn the dough out onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, mix it on medium speed for about 6 minutes instead.
4. Let the Dough Rise:
Once kneaded, place the dough in a lightly greased bowl and cover it with a kitchen towel or plastic wrap. Set it aside in a warm place for 1 to 1.5 hours, or until it doubles in size. Feel free to preheat your oven to the lowest setting for a warm rising spot, then turn it off.
5. Shape the Buns:
After the dough has risen, punch it down gently to remove excess air. Divide it into 8 equal pieces. Roll each piece into a smooth round bun by tucking the edges underneath and pinching the seams together.
6. Rest the Buns:
Place the buns on a parchment-lined baking sheet, cover them loosely with a towel, and let them rest while you prepare the next steps.
7. Preheat the Oven:
Set your oven to 450°F (232°C) so it’s hot and ready once the buns are boiled.
8. Make the Baking Soda Bath:
In a large pot, bring the 10 cups of water and the baking soda to a gentle boil. Be careful; it can bubble up!
9. Boil the Buns:
Carefully lower each bun into the boiling baking soda water, one or two at a time. Let them boil for about 30 seconds on each side. Use a slotted spoon to remove them and allow them to drain back onto the baking sheet.
10. Score the Buns:
Using a sharp knife or a razor blade, make a deep cross or an “X” on the top of each bun. This will give them a lovely appearance and help them bake evenly.
11. Add Egg Wash and Salt:
Brush the top of each bun lightly with the egg wash you prepared (the beaten egg yolk mixed with water) and then sprinkle some coarse sea salt on top for that traditional pretzel flavor.
12. Bake the Buns:
Place the baking sheet in the oven and bake the buns for 15-18 minutes until they’re a deep golden brown.
13. Cool the Buns:
Once baked, remove them from the oven and let them cool on a wire rack. This helps them stay soft!
14. Enjoy!
These sourdough pretzel buns are fantastic when fresh! Slice them for sandwiches or enjoy them as they are. They’re a great addition to any meal!
Enjoy those delicious, chewy, and visually appealing pretzel buns you’ve made from sourdough discard! Perfect for family dinners, gatherings, or just snacking throughout the week.
Can I Use Active Sourdough Starter Instead of Discard?
While you can use an active sourdough starter, it’s best to stick to unfed discard for this recipe. Active starter can change the hydration level and the rise time, so keep that in mind if you decide to experiment!
What If I Don’t Have Coarse Sea Salt?
No problem! You can use kosher salt or regular table salt instead. Just be aware that you’ll want to sprinkle less than you would with coarse salt, as it has a finer texture and more concentrated saltiness.
Can I Make These Pretzel Buns Ahead of Time?
Yes! You can prepare the dough and shape the buns, then refrigerate them overnight. Just make sure to cover them well to prevent drying out. Before boiling and baking, let them sit at room temperature for about 30 minutes to an hour.
How Do I Store the Leftover Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them! Just wrap each bun tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy them again!
