Sourdough Pretzel Buns
Sourdough pretzel buns are an easy sourdough discard recipe: no knead and overnight rise - great for sliders, sandwiches, or burgers! These vegan pretzel rolls are great for your next BBQ or brunch, everyone will want seconds!
Ingredients
- 1 cup sourdough starter discard unfed
- 3 cups all-purpose flour
- 3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon agave nectar or other natural sweetener
- 1 packet yeast 2 1/4 teaspoons
- 1/2 teaspoon Sea Salt
- 2 tablespoons baking soda for boiling
- Pretzel salt for topping
Instructions
- In a large mixing bowl, add the sourdough starter, flour, water, olive oil, agave nectar, yeast, and salt. Stir with a wooden spoon until all ingredients have combined, and knead for about 5 minutes.
- Cover the bowl with a damp tea towel, and place in a warm spot to rise overnight, or between 8 to 12 hours.
- After the first rise, knead dough again and divide into 6 balls. Roll the dough balls in your palm to make a bun shape. Place the dough balls on a parchment paper lined sheet pan. Allow to rise again for about 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bring a pot of water to boil and add the 2 tablespoons of baking soda.
- Boil the dough (I did 2 at a time) for 45 seconds on each side, and place back on the sheet pan until all buns have been boiled.
- With a knife carve an X into the top of each bun and sprinkle salt on top.
- Bake for 25 to 35 minutes until outside becomes dark brown. Allow buns to cool for at least 30 minutes before eating.
Nutrition
Calories: 318kcalCarbohydrates: 58gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 1292mgPotassium: 69mgFiber: 2gSugar: 3gCalcium: 11mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!