Sourdough Pretzel Buns
Soft pretzel buns that are large enough for sandwiches or burgers. Alternatively, they can be stuffed with cheese prior to baking for the extra mile.
Ingredients
Pretzel Dough
- 590.50 g Artisan bread flour
- 227 g Ripe sourdough starter
- 2 tbsp Granulated sugar
- 2.50 tsp Kosher salt
- 56 g Unsalted butter, room temperature
- 235.50 g Warm water (85º)
- 112 g Gruyere cheese
Baking Soda Soak
- 88 g Baking soda
- 1240 ml Water
Topping
- 1 Egg
- 1 tbsp whole milk
- Coarse sea salt
Instructions
Make the Dough
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In the bowl of an electric mixer fitted with the dough hook mix the flour, sugar, salt and starter to combine, about 30 seconds.
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Add the warm water and the butter and mix on a low speed until the dough comes together. Increase the speed to medium-high to mix until the dough is very smooth, about 4 minutes.
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Lightly grease a bowl and transfer the dough to bowl. Cover with a towel and let rise at room temperature for 1 to 1.5 hours or until doubled in size.
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Turn the dough out onto a lightly floured surface. Divide in to 8 (145 grams) pieces. Cover with a clean kitchen towel and rest for ten minutes.
Shape and Stuff the Buns
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If using the cheese, cut the gruyere in to 8 cubes. Working with one at a time, make a pocket in the dough and wrap the excess around the cheese. Pinch at the bottom to seal. Cup your hand over each piece and roll it in a circular motion to form it into a tight mound. Let rest under a towel for 45 minutes to 1 hour. If not using cheese, simply cup your hand over each piece and roll it in a circular motion to form it into a tight mound
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Preheat the oven to 425º and line two baking sheets with parchment paper.
Baking Soda Soak
- Bring 1420 milliters of water to a boil and add the 88 grams of baking soda. Soak buns in batches, two at a time, in the boiling mixture for 1 minute. Flip over halfway through. Strain the buns using a slotted spoon or a spider then transfer to prepared baking sheets, staggering on the pan so they can rise in the oven.
Top and Bake the Buns
- In a small bowl, whisk the egg and 1 tablespoon of milk together then brush all over each bun and sprinkle with coarse sea salt. Use a pair of kitchen shears or scissors to cut an X on top of each bun to release steam. Bake 18-22 minutes until brown. Cool at least 20 minutes before eating.