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½ cup sourdough starter (active and bubbly (113 grams))

1 cup water (236 grams)

2 teaspoons sugar (8 grams)

¼ cup butter (softened (57 grams))

2 teaspoons salt (10 grams)

3 cups unbleached all purpose flour (420 grams)

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WATER BATH:

8 cups water

½ cup baking soda

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1. DAY 1 MORNING: 4-12 hours before starting this recipe, feed the sourdough starter. It needs to be really active, bubbly, and able to pass the float test.

2. NOON: In a bowl of a stand mixer with a dough hook attachment, add the dough ingredients.

3. Mix on low speed (speed 1-2 on a Kitchen Aid mixer) until it forms a shiny dough ball that will pass the windowpane test, about 7-10 minutes. Take a small amount of dough and stretch it into a square. If you can stretch it and see through the dough without the dough breaking, it is ready to move on to the next stage.

4. Place the dough into a lightly oiled bowl and cover with a lid, plastic wrap, or beeswax wraps.

5. Bulk ferment 8-12 hours or until doubled. If your house is on the colder side, it may take longer. It should just double in size. Then refrigerate.

6. DAY 2 MORNING: Divide into 10 equal pieces.

7. Shape the dough into round dough balls. I like to create tension in the dough by pulling the dough into the center and kind of folding it in.

8. Place on a parchment lined baking sheet and cover with a tea towel.

9. Allow to rise in a warm spot until doubled in size.

10. MID-MORNING: Preheat oven to 425 degrees.

11. Add 8 cups of water and baking soda to a large pot and bring to a boil.

12. Gently place each roll into the boiling water and boil for about 2 minutes. Flip and boil on the other side for another 2 minutes.

13. Transfer the boiled pretzel buns to the parchment lined baking sheet.

14. Score an X on top of each bun with a lame or sharp knife and sprinkle with coarse sea salt.

15. Bake 20-25 minutes until achieving a deep golden brown color.

16. Allow to cool, then serve.

TIMELINE:

DAY 1 - CREATE DOUGH

8am – 12pm: Feed sourdough starter with flour and water.

12pm – 8pm: Create the dough.

DAY 2 - SHAPE, RISE, WATER BATH AND BAKE

8am Split the dough into 10 equal pieces. Shape dough. Place on a parchment-lined baking sheet and cover with a tea towel. Allow to double in size (a few hours).

10am (may be sooner or later): Preheat oven. Boil baking soda and water. Boil buns. Place back on the baking sheet, score the tops, add coarse salt, then bake.