These Sourdough Discard Pretzel Buns are soft, chewy, and a treat you’ll love! Using sourdough discard means no waste and lots of flavor in each bite!
Honestly, these buns are great for burgers or just as a snack. Plus, who can resist that golden-brown crust? I always make extra so I can enjoy them all week! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe! It gives flavor and texture. If you don’t have sourdough discard, you can use 1 cup of plain yogurt or a combination of flour and water (1/2 cup flour and 1/2 cup water) to mimic the acidity.
All-Purpose Flour: This flour works best for the structure of the buns. For a gluten-free option, you can use a 1:1 gluten-free flour blend, but the texture may differ a bit.
Baking Soda: This is essential for creating the pretzel-style crust. There’s no true substitute, but in a pinch, you can use baking powder (though it won’t have the same effect).
Butter: I recommend unsalted butter for taste control. If you’re dairy-free, you can swap in coconut oil or a vegan butter substitute for a similar richness.
How Do I Get the Perfect Texture When Boiling the Buns?
Boiling the buns in a baking soda bath is what gives them that classic pretzel crust. Here’s how to do it right:
- Make sure the water is at a full boil before adding the buns to prevent them from becoming too soft.
- Carefully lower each bun into the boiling water for 20-30 seconds. This step is crucial, as it sets the bun structure.
- Use a slotted spoon to gently turn the buns; be careful not to over-boil, as this could make them gummy.
After boiling, let them drain briefly to remove excess water before placing them on the baking sheet. This will help achieve a crispier exterior.
Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 ½ cups (360ml) warm water (about 100°F/38°C)
- 2 tablespoons (30g) granulated sugar
- 2 teaspoons (12g) kosher salt
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 teaspoons (8g) instant yeast
- 4 tablespoons (55g) unsalted butter, melted
- 10 cups water
- 2/3 cup (150g) baking soda
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or sesame seeds, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, around 2 hours for rising, plus 30 minutes for boiling and baking. In total, you’re looking at about 2.5 hours to make these delicious pretzel buns from start to finish. Perfect for a weekend treat or a fun weeknight project!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, sugar, salt, instant yeast, melted butter, and 3 ¾ cups of flour. Use a spoon or a dough hook to mix everything together until a shaggy dough starts to form.
2. Knead:
Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. You may add a bit more flour if it’s sticking too much, but keep it slightly tacky for the best texture!
3. First Rise:
Place the dough in a greased bowl and cover it with plastic wrap or a damp towel. Put it somewhere warm and let it rise for about 1 to 1 ½ hours, or until it has doubled in size. This is when all that sourdough goodness will happen!
4. Shape the Buns:
Once risen, punch down the dough to release the air. Divide it into 8 equal portions and shape each portion into a tight ball by gently pulling the edges underneath.
5. Second Rise:
Place the shaped buns on a baking sheet lined with parchment paper. Cover them again with a clean towel and let rise for 30 minutes until puffy and a little larger in size.
6. Prepare Baking Soda Bath:
Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water to a boil and carefully mix in the baking soda (it will bubble up!).
7. Boil the Buns:
Gently lower each bun into the boiling baking soda bath for 20-30 seconds. Use a slotted spoon to turn them over halfway through, then remove and place them back on the baking sheet. This is what gives them that classic pretzel crust!
8. Score and Brush:
Using a sharp knife, score a cross or “X” on each bun about ¼ inch deep. Then, brush each one with the egg wash and sprinkle them with coarse sea salt or sesame seeds for that finishing touch.
9. Bake:
Bake the buns in the preheated oven for 15-18 minutes until they are a deep golden brown and have a lovely crispy exterior. Your kitchen is going to smell amazing!
10. Cool:
Once baked, transfer the pretzel buns to a wire rack and let them cool completely before serving. This will make sure they retain that nice chewy texture!
Enjoy these chewy, golden pretzel buns as the perfect base for burgers, sandwiches, or just by themselves as a delightful snack!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just make sure to adjust the water and flour accordingly, as active starter may contain some moisture. Using it will enhance the flavor even more!
What Can I Use Instead of Baking Soda for the Bath?
Baking soda gives the pretzel buns their distinctive crust. There’s no exact substitute, but if you’re in a pinch, you could use baking powder. However, the results won’t be the same as with baking soda.
How Should I Store Leftover Buns?
Store the buns in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap individually in plastic wrap and place in a freezer bag for up to a month. Thaw at room temperature before enjoying!
Can I Add Other Flavors or Toppings?
Absolutely! You can mix in herbs, cheese, or spices into the dough for added flavor. For toppings, you could use everything bagel seasoning, poppy seeds, or even a sprinkle of garlic or onion powder before baking for a unique twist!
