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Soft Sourdough Pretzel Buns
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Soft Sourdough Pretzel Buns

Beautifully soft with a true authentic pretzel taste, the best burger buns ever!
Prep Time45 minutes
Cook Time20 minutes
Course: Bread
Cuisine: American
Keyword: Buns
Servings: 6

Ingredients

  • 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

Water bath

  • 10 cups water
  • ½ cup lye

Instructions

  • 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.