Sourdough Pretzel Buns

These sourdough pretzel buns are soft and fluffy on the inside, but still have that signature pretzel taste and chewy texture. They're perfect for making burgers or sandwiches.

Course Bread, Dinner

Cuisine American

Prep Time 30

Cook Time 30

Rising Time 1

Total Time 2

Servings buns

Calories 332kcal

Author Kyleigh Sage

Equipment

Ingredients

227 grams sourdough starter discard
361 grams bread flour substitute all purpose flour
170 grams whole milk
1 tablespoon non-diastatic malt powder optional
1 tablespoon granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons kosher salt
1 tablespoon unsalted butter room temperature
2 tablespoons baking soda for boiling
pretzel salt for topping

US Customary - Metric

Instructions

Using a stand mixer with a dough hook attachment, combine the sourdough starter, flour, milk, non-diastatic malt powder, sugar, yeast, salt, and butter and mix on a low speed until the dough comes together as a smooth ball (5-10 minutes). The dough should be just slightly sticky. If it's too dry and won't come together, add an additional teaspoon or two of milk until it does.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
Turn the dough out onto your work surface and divide the dough into 6 equal pieces (about 135 grams each) and shape into tight rounds.
To shape the dough: Pull the edges of each piece of dough towards the center and then pinch them shut. They should look like little round dumplings. Cup your hand so that just your fingertips touch the work surface and the ball of dough is beneath your palm. Make a circular motion with your hand, dragging the dough against the surface of the table. This motion will build surface tension along the top of the dough and tighten it into a ball. Then gently flatten the buns slightly.
Preheat oven to 350°F and line a nonreactive baking sheet with parchment paper.
Fill a large nonreactive pot with water and bring to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for about 30 seconds on each side and then place on your lined baking sheet. [Do not skip this step! It might seem unnecessary, but this is what gives the pretzel buns that signature look and texture.]
Place the boiled buns on a parchment lined baking sheet and using a bread lame or sharp knife score an X into the top. While the buns are still wet from the baking soda bath, sprinkle the buns with coarse pretzel salt.
Then bake at 350°F for 30-35 minutes. The buns should be golden brown on top.
Remove from the oven and let cool on a wire rack.
Use the sourdough pretzel buns to make your favorite burgers!

Notes

The burger buns are best eaten the same day but will keep for up to 3 days at room temperature.

Nutrition