These Sourdough Discard Pretzel Buns are fun to make and taste amazing! Using sourdough discard gives them a unique flavor and soft texture that’s hard to resist.
Shaping the buns into knots is a little like playing with doughy spaghetti, and who doesn’t love that? I love to enjoy them warm with butter or as the perfect side for soup!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient. It adds flavor and helps the dough rise. If you don’t have any discard, you can substitute with plain yogurt or buttermilk for a slightly tangy taste.
Flour: All-purpose flour is ideal here. If you prefer whole wheat, go for half whole wheat and half all-purpose for extra nutrients and flavor. Just note it may be a bit denser!
Butter: Adding butter makes the buns richer and softer. You could skip it if you’re looking to lighten the recipe or use margarine as a substitute.
Coarse Sea Salt: A must for that classic pretzel flavor! If you don’t have it, kosher salt can work in a pinch. Just use a little less since it’s coarser in grain.
How Do You Knead Dough Effectively?
Kneading is crucial for developing gluten, giving your buns their chewy texture. Here’s how to do it right:
- Turn your dough out onto a floured surface and flatten it slightly.
- Push the dough away from you with the heel of your hand, then fold it back towards you.
- Rotate the dough a quarter turn and repeat the push and fold. Continue for 8-10 minutes.
- If it’s sticky, sprinkle a bit of flour as needed, but avoid adding too much.
Practice makes perfect! You’ll get a feel for the right texture as you go along, so trust yourself on this one.
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 1 cup warm water (about 110°F/43°C)
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 tablespoon unsalted butter, softened (optional, for richer dough)
For Boiling:
- 8 cups water
- ⅓ cup baking soda
- Coarse sea salt or pretzel salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 2 hours total, including rising time. You’ll spend around 10 minutes shaping and boiling the buns, and they’ll bake for another 15-20 minutes in the oven. It’s a fun and rewarding process!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir gently to blend the ingredients, then let the mixture sit for about 5 minutes until it starts to bubble a little. This means the yeast is active!
2. Mix and Knead:
Add the flour, salt, and softened butter (if you’re using it) into the bubbly mixture. Stir until you’ve got a shaggy dough—a bit messy is okay! Then, turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If it feels too sticky, sprinkle a bit more flour as needed.
3. Rise the Dough:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm spot until it doubles in size, which will take about 1 to 1.5 hours. Patience pays off!
4. Shape the Buns:
Once the dough has risen, turn it out onto a floured surface. Divide it into 6 equal portions. Shape each piece into a smooth round ball using your hands. Place them on a floured surface while you get ready for the next steps.
5. Preheat and Boil:
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone mat. In a large pot, bring 8 cups of water to a rolling boil, then carefully add the baking soda—it will bubble up a bit!
6. Boil the Buns:
Gently place the buns, two or three at a time, into the boiling water. Boil each side for about 30 seconds, then remove them with a slotted spoon and transfer them to the prepared baking sheet. This step gives the buns that classic pretzel texture!
7. Score and Salt:
Using a sharp knife or lame, make a deep “X” score on top of each bun. Then, sprinkle coarse sea salt generously over them to add that tasty pretzel flavor.
8. Bake the Buns:
Bake the buns in your preheated oven for 15-20 minutes or until they are beautifully golden brown. Keep an eye on them so they don’t over-bake!
9. Cool and Serve:
Once they’re done, remove the buns from the oven and allow them to cool on a wire rack. These sourdough discard pretzel buns are chewy with a shiny, crisp crust—perfect for sandwiches or as a tasty snack!
Enjoy!
Enjoy your fresh, homemade pretzel buns and savor the deliciousness!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but keep in mind that this will add more leavening power! You may want to reduce the instant yeast slightly to avoid over-rising.
What If My Dough Is Too Sticky?
If your dough feels too sticky while kneading, don’t hesitate to sprinkle in a little more flour, a tablespoon at a time. Just be careful not to add too much, as it can make the buns dense.
How Should I Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. You can also freeze them! Just wrap them tightly and store in the freezer for up to 2 months. To enjoy, thaw them at room temperature and reheat in the oven.
Can I Make These Buns in Advance?
You can prep the dough and let it rise, then refrigerate it overnight! Just allow it to come to room temperature before shaping and boiling the buns the next day. This will enhance the flavor too!
