Sourdough Pretzel Buns

Ingredients

Saved from @shebakesourdough on Instagram

Crust

300g bread flour

50g all-purpose flour

110g sourdough starter or discard

140g water

1 egg

50g sugar

7g salt

35g oil

1g instant dry yeast (optional)

Directions

Mix and knead everything except oil until dough comes together nicely. Slowly trickle in the oil and knead until the dough is smooth and strong.

Proof until double

Divide into portions of 50g each and roll them into smooth balls. Rest for 15 minutes.

Degas and roll them into tight balls.

Proof for 2-3 hours at room temperature until double.

Preheat oven to 375º.

Bring a pot of water to a boil and add a teaspoon of baking soda. Boil the buns for 10-20 seconds on each side.

Drain and score the dough with an X.

Sprinkles some coarse sea sal or pearled sugar.

Bake at 375º for 15 minutes then brush with melter butter.