Long-Fermented Sourdough Pretzel Buns
Sourdough pretzel buns have a crunchy pretzel crust with a soft inside, making them perfect for burgers, BBQ's and so much more! Even better, because they're made with sourdough and are long-fermented, they not only are delicious, but include all the benefits sourdough provides! Make these for your spring and summer cookouts, and they're sure to be a hit!
Servings 8 buns
Ingredients
- 1 cup active sourdough starter
- ¾ cup filtered water
- 2 tbs melted and cooled coconut oil
- 2 tsp salt
- 2½ cups unbleached all purpose flour
- ½ cup baking soda
- 1-2 tsp olive oil to coat bowl
Instructions
- In the bowl of a stand mixer, mix together active sourdough starter, water, coconut oil and salt by hand.
- Attach dough hook, turn the mixer on low and slowly incorporate flour one cup at a time. Start with 2 cups and then add the last 1/2 cup in 1/4 cup at a time as needed. Knead on low until flour is incorporated.
- Knead the dough on medium for about 3 minutes. Check to see if dough is too sticky. Add in the last 1/4 cup slowly and then knead again on medium until dough is soft and no longer sticky.
- Transfer to a greased bowl (roll dough around the oil to coat completely) and cover with plastic wrap or a damp towel. Place the bowl in a warm area and allow the dough to rise 6-8 hours or until doubled.
- Once risen, place on lightly floured surface and knead for about 1-2 minutes by hand. The dough should be really soft and come together into a nice ball.
- Using a sharp knife or a bench scraper, cut the dough 8 equal parts and roll into balls.
- Place the dough balls on a lined baking sheet, cover with a damp towel or plastic wrap and allow to rise again (1-2 hours).
- After the dough has risen for a second time, bring large 4 quarts of water to a boil. Then add in the baking soda. Be careful because this can cause the water to rise and bubble up.
- Drop each ball of dough into the water (about 2-3 at a time) and boil on each side for 30 seconds. Using a slotted spoon, transfer them back onto the lined baking sheet.
- Using a sharp knife, score the buns in an or a few slits going across the top, whatever you prefer.
- Bake in a preheated oven at 425 degrees for 20-22 minutes or until dark golden brown.
Notes
- Feed your sourdough starter about 8 hours before you want to make these sourdough pretzel buns.
- Place your sourdough pretzel bun dough in a nice warm place with a damp towel or plastic wrap to ensure a crust doesn't form on the dough
- If you want to be really precise, use a kitchen scale to weigh out each bun prior to second rise.
- Add course sea salt on top after boiling but prior to baking!
- A great way to store these sourdough pretzel buns is in a bread bag.