Sourdough Pretzel Buns
Equipment
- 1 Kitchen scale
- 2 large mixing bowls
- 1 Medium bowl
- 1 Dough scraper
- 1 plastic wrap or clean kitchen towel
- 2 rimmed baking sheets
- 2 sheets parchment paper
- 1 large pot (at least 4-quart)
- 1 slotted spoon or spider
- 1 pastry brush
- 1 sharp knife or lame
- 1 Cooling rack
Ingredients
- 150 gram sourdough starter active 100% hydration
- 250 gram water room temperature
- 450 gram bread flour
- 50 gram whole wheat flour
- 30 gram unsalted butter softened
- 20 gram brown sugar packed
- 10 gram fine sea salt
- 1 tablespoon barley malt syrup optional for flavor
- 2 liter water for boiling
- 40 gram baking soda for boiling
- 1 large egg for egg wash
- 15 milliliter water for egg wash
- 10 gram coarse pretzel salt or flaky sea salt for topping
Instructions
- In a large mixing bowl whisk together the active sourdough starter, water, brown sugar, and barley malt syrup until dissolved.
- Add bread flour, whole wheat flour, and salt to the bowl and mix with a dough scraper or your hand until a rough dough forms.
- Add the softened butter and knead in the bowl until mostly incorporated, then transfer to a work surface and knead 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise at room temperature for 2–3 hours until slightly puffy but not doubled.
- Transfer the dough to a lightly floured surface, gently deflate, and divide into 8 equal portions by weight.
- Shape each portion into a tight ball by tucking the edges under and rolling against the counter to create surface tension.
- Place the shaped buns seam-side down on a parchment-lined baking sheet, cover lightly, and let proof 45–60 minutes until slightly puffy.
- Transfer the baking sheet with buns to the refrigerator uncovered for at least 30 minutes and up to 12 hours to firm up and enhance flavor.
- When ready to bake, preheat the oven to 425°F (220°C) and line a second baking sheet with parchment paper.
- In a large pot bring 2 liters of water to a boil, then carefully add the baking soda and return to a gentle boil.
- Working in batches, gently lower each chilled bun into the boiling solution, seam-side down, and boil for 20–30 seconds per side.
- Remove buns with a slotted spoon, let excess water drip off, and place them on the prepared baking sheet.
- In a small bowl whisk together the egg and 15 ml water to make an egg wash.
- Brush each bun generously with egg wash, then score a cross or single slash on top with a sharp knife or lame.
- Sprinkle the tops with coarse pretzel salt or flaky sea salt to taste.
- Bake the buns for 15–18 minutes until deep golden brown and glossy.
- Transfer the baked buns to a cooling rack and let cool at least 15 minutes before slicing or serving.
Notes
For best results, make sure your starter is very active and bubbly before mixing the dough, as sluggish starter will lengthen fermentation time and may yield denser buns. Chilling the shaped buns helps them hold their shape in the alkaline bath, so avoid skipping that step, and keep the boil gentle to prevent the buns from splitting. If you prefer chewier pretzels, slightly under-proof before boiling; for softer, fluffier buns, allow a bit more proofing time. Adjust baking color by moving the tray up or down in the oven and tenting with foil if they darken too quickly, and store leftovers in an airtight container, briefly refreshing in a warm oven to bring back the crust.
Tried this recipe?Let us know how it was!