Soft Sourdough Pretzel Buns
Beautifully soft with a true authentic pretzel taste, the best burger buns ever!
Prep Time45 minutes mins
Cook Time20 minutes mins
Course: Bread
Cuisine: American
Keyword: Buns
Servings: 6
- 5 cups tablespoons all purpose flour
- 1 1/2 cups water
- 3 teaspoons table salt
- 1 1/4 teaspoons yeast
- 2 tablespoons oil
- 2 tablespoons buttermilk powder
- 1 teaspoon diastatic malt powder optional
- ¼ cup sourdough starter
- Pretzel salt
Mix ingredients in a stand mixer for 5 minutes
Add to a well-oiled bag and refrigerate for 24 hours to 4 days
Remove from refrigerator and allow dough to come to room temperature
Form into 6 large buns or 8 smaller buns
Allow to rise until doubled in size. This should take 45 minutes to an hour and a half.
Prepare waterbath. 10 cups of water to 1/2 cup lye. Add the lye to the water cold then bring water up to a low boil. Dip each bun in the water but not too quickly so as to not bring the water temperature too low.
Score the tops deeply with a bread lame and salt the tops.
Bake in a 350 degree Fahrenheit oven for 18-20 minutes until internal temperature reads 190 degrees Fahrenheit.