Pretzel Buns

Summary

Learn how to make soft, golden-brown pretzel buns at home with this easy recipe. Perfect for sandwiches or snacks, these buns have a chewy texture and signature pretzel flavor.

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 1/2 teaspoons kosher salt
• 1 tablespoon unsalted butter room temperature
• 2 tablespoons baking soda for boiling
• pretzel salt for topping

Instructions

1. Using a stand mixer with a dough hook attachment, combine all dough ingredients (starter, flour, milk, 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 but variable by machine). 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.
2. Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
3. Turn the dough out onto your work surface (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 6 equal pieces (about 135 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise a little. Let the buns rest for about 10 minutes before boiling.
4. Preheat oven to 425*F and line a baking sheet with parchment paper.
5. Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda.
6. Boil the pretzel buns for 45 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.
7. Sprinkle the pretzel buns with coarse pretzel salt and bake at 425*F for 30-35 minutes. The buns should be golden brown on top.