These Sourdough Discard Pretzel Buns are soft, chewy, and perfect for sandwiches or snacks! Using leftover sourdough starter means deliciousness without waste.
They are super fun to make and taste amazing with a bit of butter and salt. I love serving them warm, fresh from the oven—your family will definitely ask for seconds! 🤤
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! If you don’t have sourdough starter, you can use active yeast instead. Just mix 1 packet (2 ¼ tsp) of yeast with flour and water to create a similar dough.
Flour: All-purpose flour works best for these buns, giving them a nice chew. You could substitute with bread flour for an even chewier texture. If looking for gluten-free, a gluten-free flour blend might work, but results can vary.
Baking Soda: This helps achieve that classic pretzel flavor and brown color. Don’t skip it! If you’re out of baking soda, you can use baking powder, but the taste and texture will be different.
Coarse Pretzel Salt: This is what gives those buns their signature crunch and flavor. If you don’t have it, crushed sea salt or kosher salt can be used as a substitute.
What’s the Best Way to Shape and Boil the Buns?
Shaping and boiling are key steps that affect the texture and appearance of your buns. Here’s how to nail them:
- After the dough rises, punch it down and divide it into equal pieces. Aim for uniform sizes, so they cook evenly.
- To shape, tuck the edges of each piece under, rolling it until you have a smooth top. This technique helps create a good shape for baking.
- During boiling, be gentle! Drop the buns in batches to avoid crowding. Boil them for 30 seconds on each side, which creates that chewy crust you love.
- Scores the tops before baking to add flair and help the buns open up while baking.
Following these tips ensures your pretzel buns come out beautiful and delicious every time! Enjoy making them!
Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- For the Dough:
- 1 cup (250g) sourdough starter discard (unfed)
- 1 cup (240ml) warm water
- 2 ½ cups (320g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 tbsp unsalted butter, melted
- For the Baking Soda Bath:
- 8 cups water (for boiling)
- ⅓ cup baking soda (for boiling)
- For Topping:
- Coarse pretzel salt or sea salt
How Much Time Will You Need?
This delightful recipe will take about 2 to 2.5 hours. It includes about 10 minutes for preparation, 1 to 1.5 hours for the dough to rise, and around 30 minutes for boiling and baking the buns. It’s mostly hands-off time, so you can relax while they rise and bake!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, add the sourdough starter discard, warm water, yeast, and sugar. Stir the mixture well and let it sit for 5-10 minutes until it’s nice and foamy. This step wakes up the yeast!
2. Mix the Ingredients:
Next, add the flour, salt, and melted butter to the bowl. Stir everything together until a shaggy dough forms. It should look a bit messy at this stage!
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 6-7 minutes to save on effort!
4. Let it Rise:
Once the dough is kneaded, place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm area for 1 to 1.5 hours, or until it’s doubled in size. Patience pays off here!
5. Preheat and Prepare:
Preheat your oven to 450°F (230°C). Line your baking sheets with parchment paper while the dough rises.
6. Shape the Buns:
After the dough has risen, gently punch it down to release the air. Divide it into 6-8 equal pieces. Shape each piece into a round bun by folding the edges under and rolling it into a ball. Make sure they are smooth on top!
7. Prepare the Baking Soda Bath:
In a large pot, bring 8 cups of water and the baking soda to a rolling boil. This will create that amazing pretzel flavor and texture.
8. Boil the Buns:
Carefully drop the buns into the boiling water, a few at a time (2-3). Boil for 30 seconds on each side, then use a slotted spoon to remove them back onto the prepared baking sheets.
9. Score and Salt:
With a sharp knife or razor blade, score the tops of the buns in a cross or X pattern. This helps them rise nicely in the oven. Now sprinkle a good amount of coarse pretzel salt over the tops!
10. Bake the Buns:
Pop the buns into your preheated oven and bake for 15-18 minutes, or until they are a deep golden brown and sound hollow when tapped. The aroma will be irresistible!
11. Cool and Serve:
Remove the buns from the oven and let them cool slightly on a wire rack. Serve them warm with butter or enjoy as sandwich buns. They’re perfect for dinner, lunch, or any time you crave a delicious treat!
Enjoy your chewy, beautifully shiny Sourdough Discard Pretzel Buns! They’re sure to be a hit!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just make sure it’s at its peak activity for the best results. If using active starter, you might need to reduce the amount of added yeast slightly since the starter will contribute to the leavening.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising well, check the temperature of the area where it’s resting. A warm, draft-free spot is ideal. You can also try placing the bowl in the oven with just the light on to create a warm environment. If all else fails, your yeast might be old and need replacing, so check that too!
How to Store Leftover Pretzel Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They can also be frozen for up to 3 months. Just thaw at room temperature, then reheat in the oven for the best texture!
Can I Add Extra Flavors or Toppings?
Absolutely! You can mix in shredded cheese, herbs, or spices into the dough for extra flavor. For toppings, try everything bagel seasoning or sesame seeds instead of pretzel salt for a different twist!
