• **Ensure your sourdough starter has been fed and is at its peak (active and bubbly) before mixing the dough.**

Mix the dough

• To a mixing bowl add the water and stir in the sugar and sourdough starter until mostly dissolved.
• Next, add the salt, flour, and softened butter and mix until a shaggy dough is formed. A stand mixer can be used, be sure not to overwork the dough.
• Cover the mixture and let it rest for 30-45 minutes.

Knead the dough

• After the dough has rested, knead the dough for 5-7 minutes or until it comes together & is not as sticky. Try not to use much additional flour. The dough should come together nicely with a little elbow grease.
• Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.

Stretch and folds

• If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
• I recommend doing 1-2 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise or until doubled in size.

Refrigerate the dough or shape & bake

• Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
• The dough can also be shaped, covered, and placed in the refrigerator overnight to bake for the following day.
• Alternatively the dough can be shaped and baked the same day. Proceed to shaping steps below.

How to shape sourdough pretzel buns

• Line a large baking sheet with parchment paper and spray a little non stock oil on it. Cut your dough into 8 equal pieces (mine were around 96 grams each).
• Shape each dough piece into a ball, starting by pinching the seams together into the center.
• 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.
• 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 (1-2 hours).

  If removing the dough from the refrigerator and shaping the following day the sourdough pretzel buns may need more time to puff up. Try putting them in a warm spot like the oven with the light on.

Boil and bake the sourdough pretzel buns

• Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
• Once the sourdough pretzel buns are ready, bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot.
• Cut the parchment paper into individual squares to easily transfer each pretzel bun into the water bath.
• Boil 3 pretzels at a time 1 minute on each side.
• Transfer each pretzel bun to the parchment paper lined pan and sprinkle with pretzel salt while still wet so the salt sticks.
• Using a sharp knife. razor blade, or bread lame score a signature "X" on each pretzel bun.
• Bake the sourdough pretzel buns for 15-25 minutes or until deep golden brown.
• Sourdough 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.