Sourdough discard pretzel buns! 🥨
-1 cup + 2 tbsp water
-1 tbsp brown sugar
-1 + 1/4 tsp instant rising yeast
-3 cups flour
-3/4 cup sourdough discard
-4 tbsp melted butter
-3/4 cup baking soda
-1 egg yolk
-1 tbsp water
Instructions
1. Add water and brown sugar together and mix till combined. Add yeast and let sit for 5 minutes.
2. Then add flour and discard and mix in a kitchen aid with the dough hook attached on the lowest setting till combined then add butter and mix on medium speed for 5-10 mins.
3. Oil a bowl and place dough in and cover and let sit on the counter for 60-90 mins.
4. Dump dough out on the counter and cut into either 8 or 10 pieces. Then shape and put on a pan lined with parchment paper and let rise for another 20 mins and cover with a towel.
5. While your dough is rising bring a big pot to bowl and add baking soda. Then place each of the buns in the boiling water and cook each side for 30 secs and once done put back on the parchment sheet.
6. Preheat oven to 425 degrees. Make the egg wash by combined egg yolk and water and give a good mix. Then paint on the egg wash on the buns and add flaky salt and give an x score on all the buns.
7. Bake for 14-16 mins or until golden brown.
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Using sourdough discard in pretzel buns is a fantastic way to reduce waste and add a tangy depth of flavor unique to sourdough fermentation. Many home bakers look for creative ways to repurpose sourdough discard rather than throwing it away, and this recipe offers a tasty solution that’s both practical and satisfying. When making pretzel buns with sourdough discard, it’s important to balance the hydration and yeast activation properly. The discard contributes acidity and moisture to the dough, which can enhance the texture but requires careful mixing and rising times to achieve the characteristic chewy crumb. Using instant rising yeast alongside the discard helps to ensure a good rise even if the discard has mild acidity. The baking soda bath step is critical in developing the classic pretzel crust. The alkaline bath changes the pH on the surface of the dough, promoting browning and that distinctive glossy dark brown crust. For best results, the water bath should be at a gentle boil and buns immersed briefly on each side, around 30 seconds. Over- or under-baking in this stage can affect the texture and final appearance. Additionally, the egg wash combined with flaky salt adds flavor and a beautiful glossy finish to the buns. Scoring each bun with an X allows steam to escape and helps create the iconic pretzel look. Buns should be baked in a preheated oven at a high temperature of 425°F (220°C) to set the crust quickly while keeping the inside soft. For those who do not have a stand mixer like the KitchenAid mentioned, kneading the dough by hand for about 10-15 minutes can achieve similar results. Allowing the dough sufficient time to rise in a warm place covered with a towel or plastic wrap is key to developing the perfect texture. Sourdough discard pretzel buns are perfect for sandwiches or enjoyed on their own with mustard or butter. They are also an excellent way to introduce sourdough flavors into everyday baking, providing a rustic, artisan quality without the need for maintaining an active starter. By following these tips and techniques, anyone can create delightful sourdough discard pretzel buns that are soft inside, chewy outside, and full of flavor — all while minimizing food waste in the kitchen.
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