Sourdough Pretzel Buns

vegan, soy-free, nut-free 

Loosely based on a recipe from Vine and Plate

Fluffy, chewy, with a subtle beer flavor, these are perfect to enjoy with a vegan burger! It may look like a lot of instructions, but it's actually quite easy to make your own delicious buns (and your kitchen will smell amazing!)

Serves: 8 / Active time: 1 hour / Total time: 2 hours

Ingredients:
DOUGH:

• 600 grams (4 cups) unbleached whole wheat flour or all-purpose flour*
• 50 grams (¼ cup) packed dark-brown sugar
• 355 grams (1 ¼ cup) of warm water (about 110°F degrees)
• ⅓ cup of ripe sourdough starter
• 7 grams (2 ¼ tsp) or 1 package active dried yeast
• 10 grams (1 ½ tsp) salt
• Vegetable-oil cooking spray

LAUGE (WATER BATH):

• 1 Liter (4 ¼ cups) water
• 3 ½ tablespoons of baking soda
• ½ cup of pale ale-style beer, optional
• 1 tablespoon of brown sugar

TOPPINGS

• Coarse salt, sesame seeds, etc

Directions:
DOUGH:

1. In a medium bowl, mix together warm water, starter, yeast, and brown sugar; let stand until foamy, 5 to 10 minutes.
2. In the bowl of an electric mixer, combine flour and salt using your hands.
3. Add yeast mixture and, still using your hands or a wooden spoon, combine until a shaggy dough is formed and water is absorbed.
4. Using the dough hook attachment, mix the dough on medium-low speed until tight, elastic, and smooth. About 4 minutes. It will be slightly sticky. If it is too dry, add a tablespoon of water and mix for another 30 seconds. If too wet, add 1 tablespoon of flour.
5. Spray a large bowl with vegetable oil, set dough into the bowl, cover tightly with a lid or plastic wrap.
6. Let dough rise at room temperature for about one hour. It will rise a little. 
7. Preheat oven to 350°F, with rack in the middle.
8. Lightly coat a baking sheet with cooking spray or cover with parchment paper.
9. Turn the dough onto a lightly oiled surface.
10. Gently shape the dough into a ball.
11. Cut dough into about eight pieces (16 if you are making slider sized buns)
12. Working with one piece at a time, fold the dough once over from all four sides. Pinch the edges and turn over.
13. Stretch the surface of the roll and slightly pull under and shape into a bun. It's like you are shaping a mini boule.

PREP THE BUNS IN THE LAUGE

1. In a wide pot, combine water, baking soda, beer (optional), and brown sugar.
2. Bring to a simmer over medium-high.
3. Simmer rolls upside down, one at a time, about 30 seconds each, holding them under the surface of the water, if necessary, with a wide slotted spoon or spatula.
4. The buns will be soft and doughy when they come out of the water.

BAKE

1. Transfer to a prepared baking sheet.
2. With a sharp knife, slice surface crosswise. (Make and x on the top)
3. Sprinkle rolls with pretzel salt and/or desired toppings, using one topping or combining different ones.
4. Transfer to oven and bake 25 to 30 minutes until the crust is golden. Cool rolls on a wire rack for 30 minutes before slicing and serving with your favorite fillings!** 

*A mixture of the two flours works, too.
**This is the hardest part because you'll want to dig in! The buns will keep for a few days at room temperature or slice in 1/2 and freeze them for up to a few months.

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