Sourdough Discard Pretzel Buns

Ingredients

  • 200 grams sourdough discard (omit yeast below if using fresh starter)
  • 255 grams water
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 1/4 tsp yeast
  • 565 grams bread flour
  • 4 tbsp olive oil (or butter)
  • 2/3 cup baking soda + 10 cups water for boiling
  • 1 egg with 1tbsp water for eggwash

Super tasty buns for hot dogs, burgers or hoagies!

  1. If using yeast and discard, combine the warm water, yeast, and sugar in the mixing bowl and let sit for about 5 minutes
  2. Add the remaining ingredients and knead on low for about 4 – 5 minutes (or 10 by hand)
  3. Cover the dough and allow to rise (3 – 4 hours for me) until doubled
  4. About an hour before boiling and baking, form 8 – 10 buns out of the dough and place on a parchment-lined baking sheet. Cover and allow to rise another hour
  5. Preheat the oven to 425° and bring 10 cups + 2/3 cups baking soda to a boil
  6. Boil 3 – 4 buns at a time for 1 minutes on each side and then transfer back to the baking sheet and make a criss-cross on the top of the buns
  7. When all have boiled, brush with eggwash and optionally top with sea salt, sesame seeds, or other fun topping
  8. Bake for about 15 minutes or until golden brown

Allow to cool, slice, and serve! These buns also freeze well.

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