Ingredients

Sourdough starter 

Dough

  • 500g bread flour (100%) +/- 20g flour if needed
  • 190g water (38%)
  • 100g sourdough starter/levain (30%)
  • 50g sugar (10%)
  • 1 egg
  • 10g salt (2%)
  • 35g oil without flavor (7%)
  • 0.5 g dry yeast (optional, to reduce sourness)

Garnish

  • Sea salt (optional)
  • Melted butter for brushing baked pretzel buns (optional)

Boiling 

  • Wide pot 
  • 1 gallon of water
  • 3 tbs baking soda

Lye bath

  • Plastic container
  • gloves
  • plastic spoon
  • 900g water
  • 30g lye

Directions 

Starter 

  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).

Dough 

  • Add all the ingredients, except oil, into a mixing bowl, knead for 5-10 minutes until well incorporated, at the end of mixing add pour oil, continue to mix for a 4-6 more minutes, until gluten is developed.
  • Cover and let it rise until the dough becomes lighter and bigger with bubbles on the surface for about  3-4 hours, perform a couple of folds during this time.

Shaping 

  • Prepare baking tray with parchment paper generously oiled.
  • Place the dough onto a non-floured surface. Flatten the dough and divide on a pieces about 50-55 grams each, shape them  them as balls, by pinching all the sides into the center.
  • Set the pretzel buns on a prepared baking tray. Cover and let them proof for about 2 hours at 76-80F (until they become puffy).
  • When proofing is done, move the pretzel buns into the fridge for 30 minutes (it will help to transfer them into boiling water later).

Boiling 

  • While the dough chills in the fridge boil the water. Add baking soda and whisk well to have it dissolved. 
  • Preheat your oven to 375F (190C).
  • Remove the pretzel buns from the fridge, put 4 of them into the pot with boiling water and wait for them to float on the surface (5 seconds or less). Cook for 20-30 seconds on each side for a thin crust. Using a slotted spoon, remove your pretzel buns from the boiling water, and place them on a well oiled parchment paper, let them cool for about 1 minute. 
  • Use scoring lame to make an “X” shaped cut on top of each bun.
  • Sprinkle some sea salt on top (optional).

Lye bath (if using)

Wear gloves, add lye to a container with water, deep each pretzel, let soak 10 sec. Transfer to a tray covered with parchment paper.

Baking 

  • Bake pretzel bunsfor about 25-27 minutes until they turn nice and brown.
  • Brush them with melted butter, while still hot for more flavor.
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