These Sourdough Discard Pretzel Buns are soft, chewy, and just plain fun to make! They use leftover sourdough starter, turning scraps into tasty treats.
My family loves them fresh from the oven, slathered with butter. They’re perfect for burgers or just as a snack! Plus, who can resist that pretzel twist? 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! Use active sourdough discard for better flavor. If you don’t have discard, you can use leftover starter, just avoid thick, cold starter; it needs to be active.
All-Purpose Flour: This recipe calls for all-purpose flour, but you can substitute half with bread flour for a chewier texture. If you’re gluten-free, try a 1:1 gluten-free flour blend!
Instant Yeast: Instant yeast rises quickly and easily. You can replace it with active dry yeast, but you’ll need to proof it in warm water for about 5-10 minutes beforehand.
Baking Soda: This is essential for achieving that classic pretzel flavor and color when boiling. Don’t skip it! If you run out, a mix of baking powder might work, but you won’t get the same depth of flavor.
How Do You Get the Perfect Pretzel Texture?
Achieving that iconic pretzel texture comes from the boiling step. This helps form a crust and gives the buns their chewy quality.
- Bring water and baking soda to a boil in a large pot. Make sure it’s bubbling before you add the buns.
- Carefully add the shaped dough balls and boil each for 30 seconds. Use a slotted spoon to keep everything safe!
- Flipping halfway ensures even cooking. Place them back on the sheet and don’t forget to score the tops for that signature look!
The boiling step might feel unusual, but trust me, it’s key to getting that chewy exterior while keeping the inside soft and fluffy. Enjoy the process – it makes a big difference!
Sourdough Discard Pretzel Buns
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed starter)
- 2 ½ cups (300g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- ¾ cup (180ml) warm water (around 100°F / 38°C)
- 1 tbsp unsalted butter, melted (plus extra for brushing)
- 8 cups water (for boiling)
- ¼ cup baking soda (for boiling)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 2-2.5 hours in total. You’ll need about 15-20 minutes for preparation, 1 to 1.5 hours for the dough to rise, and then a bit more time for boiling and baking. Finally, allow the buns to cool before enjoying!
Step-by-Step Instructions:
1. Mixing the Ingredients
In a large mixing bowl, combine the sourdough discard, warm water, melted butter, sugar, and instant yeast. Stir everything together until it’s fully mixed. You’ll have a lovely starter base!
2. Making the Dough
Add in the flour and salt to the mixture. Use a spoon or your hands to mix until a sticky dough forms. It doesn’t have to be perfect, just combined!
3. Kneading the Dough
Lightly flour your surface and knead the dough for about 8-10 minutes. It should be smooth and elastic by the time you’re done. If you’re using a stand mixer, knead for about 6-7 minutes with a dough hook. You got this!
4. First Rise
Transfer the dough to a greased bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it’s doubled in size. This is when all the magic happens!
5. Preparing the Oven
While your dough rises, preheat your oven to 450°F (230°C). Don’t forget to line two baking sheets with parchment paper!
6. Shaping the Buns
Once the dough has risen, punch it down gently to release the air. Divide your dough into 6-8 equal pieces and shape each piece into a smooth ball. Place them evenly on your prepared baking sheets.
7. Second Rise
Cover the shaped buns lightly and let them rest for about 20-30 minutes. They’ll puff up slightly during this time.
8. Boiling the Buns
While the buns are resting, bring 8 cups of water and the baking soda to a boil in a large pot. This step is key for creating that pretzel crust!
9. Boiling Process
Carefully drop each bun into the boiling water with a slotted spoon, cooking them for about 30 seconds. Flip them halfway for even cooking. Remove the buns and place them back on the baking sheet.
10. Scoring the Buns
Using a sharp knife, make a shallow ‘X’ cut on the top of each bun. This helps them bake beautifully and looks lovely too!
11. Sprinkle and Bake
Sprinkle coarse sea salt generously over the buns before popping them into the oven.
12. Baking Time
Bake in the preheated oven for 15-18 minutes, or until they’re a rich, deep golden brown. Your kitchen will smell amazing!
13. Buttering the Buns
Once baked, take them out of the oven and brush the tops with melted butter while they’re still warm. This adds extra flavor and shine!
14. Cooling and Enjoying
Let the buns cool slightly on a wire rack before serving. They’re incredible fresh, or you can use them for sandwiches or burgers!
Enjoy your soft, chewy, delightfully tangy Sourdough Discard Pretzel Buns! They’re sure to become a family favorite.
Can I Use Unfed Sourdough Starter Instead of Active Discard?
Yes, you can use unfed sourdough starter! Just make sure it’s at room temperature and still has some activity. The flavor won’t be as strong, but it will work fine in the recipe!
How Do I Store Leftover Pretzel Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a plastic bag for up to a month. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Pretzel Buns Ahead of Time?
Absolutely! You can prepare the dough up to the first rise, then cover and refrigerate it overnight. Just let it come to room temperature before shaping and boiling.
What Can I Use Instead of Baking Soda for Boiling?
Baking soda is key for achieving that classic pretzel flavor. If you must, you can use baking powder, but note that it won’t give you the same deep color or flavor as baking soda. For best results, stick with baking soda!
