These Sourdough Discard Pretzel Buns are soft, chewy, and so much fun to make! You get to twist them into shapes and then give them that classic pretzel bath.
Using sourdough discard means less waste and more delicious buns. I love enjoying them warm, fresh out of the oven, sometimes with a little butter on top. Yum!
Ingredients & Substitutions
Sourdough Discard: The star of this recipe! Using unfed sourdough discard adds flavor and reduces waste. If you don’t have it, you can replace it with regular yogurt or buttermilk for a similar texture.
Active Dry Yeast: This helps the dough rise. If you have instant yeast, use the same amount; there’s no need for proofing! If you’re avoiding yeast entirely, consider using baking powder, though the texture might change.
All-Purpose Flour: It provides structure. Whole wheat flour can be substituted for half of it for added fiber and flavor, but it may slightly alter the texture and require more liquid.
Baking Soda: Essential for the boiling step to create that classic pretzel crust. Don’t skip this; it’s what gives them their unique flavor and browning. If you want to avoid it, you can boil in plain water, but the crust won’t be as pretzel-like!
How Can I Achieve Perfectly Chewy Pretzel Buns?
To get those soft yet chewy pretzel buns, follow the boiling step carefully. This transforms the dough and results in an authentic pretzel taste and texture.
- Boil water with baking soda until bubbling, then lower the heat slightly.
- Drop the buns in batches for about 30 seconds. This helps set the crust before baking.
- Be gentle when removing the buns—use a slotted spoon to avoid ripping them apart.
- Scoring the tops with an ‘X’ not only looks nice but helps with even baking too.
By paying attention to these details, your pretzel buns will be a hit! Enjoy them fresh and warm for the best experience.
How to Make Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed)
- 1/2 cup (120ml) warm water (about 90°F/32°C)
- 1 tbsp sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- Coarse pretzel salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1 to 1.5 hours for the dough to rise, and another 12-15 minutes for baking. So, in total, you’ll need around 2 hours to enjoy these delicious buns!
Step-by-Step Instructions:
1. Activate the Yeast:
In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes, until it becomes foamy. This shows that the yeast is active and ready to help the dough rise.
2. Make the Dough:
Add the sourdough discard, flour, salt, and melted butter to the yeast mixture. Stir everything together until a rough dough forms.
3. Knead it Well:
On a lightly floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic. If you’re using a stand mixer with a dough hook, you can knead for about 5-7 minutes instead.
4. Let the Dough Rise:
Place the kneaded dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has roughly doubled in size.
5. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
6. Shape the Buns:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions and shape each portion into a tight ball.
7. Boil the Dough:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This step is key to achieving that classic pretzel taste!
8. Prepare the Buns:
Carefully drop each dough ball into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheets.
9. Score the Tops:
Using a sharp knife or razor blade, score a deep ‘X’ on the top of each bun. This will help them expand while baking.
10. Sprinkle with Salt:
Generously sprinkle each bun with coarse pretzel salt for that delicious, salty crust.
11. Bake the Buns:
Put the baking sheets in the preheated oven and bake for 12-15 minutes, or until the buns are a deep golden brown.
12. Cool and Enjoy:
Once done, remove the buns from the oven and let them cool slightly on a wire rack. These buns are best enjoyed warm or at room temperature. Perfect for sandwiches or snacking!
Enjoy your homemade Sourdough Discard Pretzel Buns!
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour provides a great texture, you can substitute half with whole wheat flour for added nutrition. Just keep in mind it may require a bit more water to achieve the right consistency.
What Should I Do If My Dough Is Too Sticky?
If your dough feels excessively sticky, you can sprinkle in a little extra flour, about a tablespoon at a time, while kneading until it reaches a workable consistency. Just be careful not to add too much, as it could make the buns dense.
Can I Freeze These Pretzel Buns?
Yes! After baking, let the buns cool completely then wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months. When you’re ready to eat, simply thaw and reheat in the oven for a few minutes.
How Can I Make These Buns Vegetarian/Vegan?
To make the recipe vegan, simply replace the unsalted butter with a plant-based butter or oil, and ensure your sourdough discard is vegan-friendly. The rest of the ingredients are already suitable for a vegan diet!
