Sourdough Pretzel Buns
Soft pretzels, in bun form! Use these for sandwiches, or as a regular dinner roll. These use just sourdough starter for the rise and are so easy + fun to make. They are phenomenal fresh from the oven, and leftovers make amazing sandwiches, too!Makes 16 rolls.
Ingredients
- 4 tablespoons unsalted butter, melted (see note)
- 275 grams water
- 100 grams active sourdough starter
- 16 grams brown sugar
- 575 grams all purpose flour
- 10 grams salt
For Boiling
- 5 cups water
- ⅓ cup baking soda
For Topping
- 1 egg, beaten with 1 tablespoon water
- Kosher salt
Instructions
- Combine the melted butter, water, starter, and brown sugar in a large bowl. Add the flour and salt and mix very well until dough is fully combined and no dry spots remain. This dough is stiff! It will take a good 3-5 minutes of hands-on mixing to get it to come together fully. Cover and let rest 30-60 minutes, then do a round of stretch and folds to form the dough into a ball. Cover and let rest until doubled in size - about 8-12 hours.Line a baking sheet with parchment paper and set aside. Turn dough out onto a (very!) lightly floured surface. Press into a disc, popping any bubbles that have formed during the first rise. Use a bench scraper to divide dough into 16 pieces by cutting across through the center 8 times. Take one piece of dough at a time and form into a ball. Place on the prepared baking sheet. Cover well and let rise until puffed up - about 2-4 hours. Preheat oven to 450 degrees. Combine the water and baking soda in a small saucepan and bring to a boil over high heat. Add 2-3 rolls at a time and boil for 30 seconds, flipping halfway through, then return to the baking sheet. Once all the rolls have been boiled, brush lightly with the egg wash, sprinkle with salt, and score a deep “x” on the top of each. Bake in the lower half of the oven for 14-16 minutes, until cooked through and browned to your liking.Cool for a few minutes, then enjoy warm.
Tried this recipe?Let us know how it was!