1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   This recipe can be mixed by hand or with a stand mixer.

2. To a mixing bowl add the instant yeast,water, sourdough discard, and sugar. Whisk until mostly mixed.
3. Next, add the salt, flour, and softened butter and mix until a shaggy dough is formed.
4. Cover the dough and let it rest for 15-20 minutes.

Knead the dough

1. After the dough has rested, knead it on a clean surface until it becomes smooth (3-5 minutes). Try not to use too much additional flour here.
2. Place the kneaded dough in a bowl coated with butter, cover it, and let it rest until doubled (60-90 minutes).

Shape the sourdough discard pretzel buns

1. Need more time? The proofed pretzel bun dough can be refrigerated overnight and shaped/baked the following day.
2. When ready to shape the pretzel buns, line a large baking sheet with parchment paper.
3. Divide the dough into 8 equal pieces using a food scale.
4. Shape each dough piece into a ball, starting by pinching the seams together into the center.
5. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
6. Place each dough ball on the parchment paper lined baking pan and cover it loosely with oiled plastic wrap, a damp tea towel, or these proofing bags and let them rest until nice and puffy (20-30 minutes).

Boil and bake the sourdough discard pretzel buns

1. Preheat the oven to 425 degrees F.
2. While the sourdough discard pretzel buns are resting, bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot.
3. Cut the parchment paper into individual squares to easily transfer each pretzel bun into the water bath.
4. Boil 2-3 pretzel buns at a time 1 minute on each side.
5. Transfer each pretzel bun to a parchment paper lined pan and sprinkle with pretzel salt while still wet so the salt sticks.
6. Using a sharp knife. razor blade, or bread lame score a signature “X” on each pretzel bun.
7. Bake the sourdough discard pretzel buns for 15-20 minutes or until a deep golden brown. The internal temperature should reach 190–195°F (88–91°C).
8. Allow the sourdough discard pretzel buns to cool completely before enjoying!
9. Sourdough discard pretzel buns are best enjoyed the day of but typically last 2-3 days at room temperature when stored in an airtight container or tightly wrapped. To avoid the pretzel salt absorbing into the bun, I recommended freezing immediately after cooling.
10. How to freeze: Let the pretzel buns cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5–10 minutes before serving for the best texture.