Overnight Soft Sourdough Pretzel Buns
INGREDIENTS
For the Sweet Levain
- 20 g sourdough starter
- 20 g honey or sugar
- 50 g bread flour or all-purpose flour
- 40 g water
For the Tangzhong
- 60 g all-purpose flour
- 280 g milk
For the Main Dough
- All of the sweet levain from above
- 75 g milk
- 50 g honey or sugar
- 75 g avocado oil or melted unsalted butter
- 500 g all-purpose flour
- 10 g salt
- all of the tangzhong
For Boiling
- 1420 g water
- 110 g baking soda
For Brushing
- 2 tbsp unsalted butter melted
- pretzel salt to taste
Equipment
- Stand mixer with dough hook
- Large mixing bowl or use your stand mixer bowl
- Sheet tray cover or oiled plastic wrap or an inverted sheet tray
Instructions
Morning of Day 1: Prepare Sweet Levain
- Combine 20 g sourdough starter, 20 g honey, 50 g bread flour, and 40 g water in a jar. Let ferment 8–12 hours at 70–75°F (21–24°C) until it peaks.
Evening of Day 1: Make Tangzhong & Dough
- Make the tangzhong: Mix 60 g all-purpose flour and 280 g milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until it thickens and reaches 150°F (65°C). For me, it usually takes 3–5 rounds to finish. Cool to below 100°F (38°C) before adding it to the dough.
- Mix dough: Combine All of the sweet levain, 75 g milk, 50 g honey, 75 g avocado oil, 500 g all-purpose flour, 10 g salt, and all of the tangzhong. Mix 7–12 minutes in a stand mixer on low speed (or knead by hand).Optional but helpful: After a 20–30 minute rest, mix again for 5–10 minutes.
- Overnight fermentation: Place in a lightly greased bowl, cover, and let rise 8–12 hours at 70–75°F (21–24°C) until doubled or tripled in size.
Morning of Day 2: Shape & Bake
- Shape buns: Turn out the dough and use a bench scraper to divide it into 8 equal pieces (about 145–150 g each; you can weigh your dough and divide by 8 to get an exact amount). Roll each piece of dough into a ball, flatten slightly with the palm of your hand, and place on individual parchment squares. Photo note: I forgot to cut my parchment squares and did so after the second proof (which is fine!).
- Second proof: Cover with a sheet tray cover, oiled plastic wrap, or an inverted sheet tray. Let rise on the counter until the buns are about 50% larger and feel puffed up, about 2–5 hours at 70–75°F (21–24°C).
- Optional cold proof: For a deeper sourdough flavor and to potentially make the buns easier to digest for some people, refrigerate the shaped buns for 12–36 hours. You can do this before or after the second proof — just make sure the buns are fully puffed up before you boil them.
- Preheat and prep the boiling water: When the buns are nearly done proofing, preheat the oven to 375°F (190°C) conventional. In a 4-quart saucepan, combine 1420 g water and 110 g baking soda before turning on the heat (adding baking soda to already-boiling water will cause it to foam up and overflow). Bring to a boil over medium-high heat.
- Boil the buns: Working one at a time, lower each bun into the baking soda water using the parchment to help transfer it — peel away the parchment once the bun is in the water. Boil 30 seconds total, flipping once at 15 seconds. Remove with a slotted spoon and hold it over the pot for a few seconds to let the excess water drip off before placing on the parchment-lined sheet tray.
- Top the buns: Brush the boiled pretzel buns with 2 tbsp unsalted butter (melted). Score a cross on each bun. Finally, sprinkle with pretzel salt* to taste.*Making these ahead? Pretzel salt dissolves into the surface after a day or two, so if you're storing them at room temperature for more than a day (and not freezing), bake the buns without it. Before serving, spritz with water or brush with melted butter, add the salt, and warm at 325°F (165°C) until the salt adheres and the buns are heated through.
- Bake: Bake for about 20 minutes on the middle rack until deep golden brown and the internal temperature reaches 200–210°F (93–99°C). Transfer to a cooling rack and let cool for at least 30 minutes. Enjoy!
Notes
Stovetop tangzhong: You can make the tangzhong on the stovetop if you prefer. Whisk constantly over medium heat until it reaches 150°F (65°C).
Storage: Store leftover buns in an airtight container or zip-top bag. These stay fresh for 3–4 days. Slice the buns before freezing; they defrost perfectly. If you're storing them at room temperature rather than eating them the same day, hold off on the pretzel salt — it dissolves into the crust after a day or two. Add it fresh before serving (spritz with water first so it sticks).
Dairy-free option: Brush the buns with olive oil or vegan butter instead of regular butter, and use water or a non-dairy milk in place of the milk in both the tangzhong and the main dough.
Regular active starter instead of the sweet levain: Use 130 g active starter (100% hydration) in place of all the sweet levain. Then adjust the main dough: flour to 495 g, milk to 60 g, and honey to 70 g.
Nutrition Facts
Overnight Soft Sourdough Pretzel Buns
Serving Size
1 bun
Amount per Serving
Calories
439
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
13
mg
4
%
Sodium
504
mg
22
%
Potassium
153
mg
4
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
162
IU
3
%
Vitamin C
0.04
mg
0
%
Calcium
68
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
