Since lock down I have seen a massive lack of yeast on the shelves, and as a result so many people have been cultivating sourdough bread starters. This is awesome and I completely endorse people starting their own bread mothers.
The one problem I have with my starters is the fact that when you feed them, you have a whole chunk of discard which goes to waste. So I figured a way to incorporate my discard with a small bit of yeast to make perfectly fluffy and tasty sourdough pretzel buns.
So these are pretzel buns. Not bagel buns. Bagels are just boiled whereas pretzels are boiled in an alkali solution. This changes the flavour and texture of the crust.
These are so easy to make and don’t take very long at all. It’s the perfect recipe to keep in the arsenal for sourdough discard. These were also a huge hit with the family so they will disappear quickly! But if you don’t have people to feed, you can always freeze them.
What you’ll need:
4 cups white bread flour
1 TBS white sugar
1 ½ tsp instant yeast
1 ½ tsp fine salt
1 cup almond milk
1 cup sourdough discard (100% hydration) I used a combination of my rye and white bread starter discard and it worked really well.
1 TBS bicarbonate of soda
1 TBS maple or golden syrup
¼ cup vegan butter or margarine, melted
2 TBS poppy seeds
1 TBS course salt, like maldon
How to do it:
In the bowl of a stand mixer, add the flour, sugar, yeast and salt. Give it a quick whisk to incorporate it.
Pour in the milk and sourdough discard. Beat on a medium-slow speed with a dough hook for about 5 minutes until everything has come together in a soft dough. If it is too wet you can add a bit more flour, if it is too dry, add a bit more almond milk. Continue to mix for another 5-8 minutes until soft and not too sticky.
Once it has all come together and it’s developed into a beautiful soft squishy dough. Transfer to a well-oiled bowl, cover with a damp tea towel and leave in a warm place to double in size.
Depending on the weather and where you leave the dough. It should be doubled in size in an hour. If it might take a bit longer if it’s cold.
Once doubled in size, tip it out onto a lightly floured work surface. Cut the dough into 10 equal pieces. Mine weighed out to 97g each.
Roll each portion into a rope, try not to flatten it out too much. You’ll want it to be about 15-20 cm long.
In a medium to large saucepan, fill ¾ full and bring to a boil.
Add in the bicarb and syrup and give it a little stir. Bring down to a simmer.
Place your pretzels in the simmering water 2 at a time. Let them sit there for 20 seconds each then remove with a slotted spoon or spatula and place on your lined baking tray.
When you have boiled all the pretzels, brush each one with some melted butter, sprinkle with poppy seeds and a bit of salt.
Bake in the preheated oven for 15-20 minutes until lovely and golden, they will also sound hollow when you give them a little tap underneath.
Serve warm with lashings of butter and jam. Or just eat as is. But most importantly, enjoy!
I hope you enjoy this recipe as much as I did, and as always, if you give this recipe a try drop me a message and let me know how it turned out. Or tag me in your creations on Instagram @ninarlasvegas.