Mini Pretzel Buns with Sourdough Starter

1. Night Before: Build Levain

10:00 PM: Whisk 10 g starter into 60 g water. Mix in 55 g white flour and 5 g rye flour. Cover loosely and let ferment at 74–78°F (23–26°C) for 8–10 hours until tripled in volume.

2. Mix & Knead Dough

In stand mixer bowl, combine 190 g water, 100 g peak levain, 50 g sugar, 1 egg, 10 g salt, optional 0.5 g dry yeast, and 500 g bread flour. Knead on low-medium speed for 5–10 minutes until a firm dough forms.
Pour in 35 g oil. Increase speed to medium-high and knead for 4–6 minutes until oil is fully absorbed and gluten is well developed.

3. Bulk Rise & Shape

Cover and bulk ferment for 3–4 hours at room temperature. Perform 2 sets of stretch-and-folds during the first 2 hours until dough feels lighter with bubbles on top.
Line a baking sheet with parchment paper and oil it generously.
Tip dough onto an un-floured surface. Flatten dough and divide into 50–55 g pieces (~16 portions). Shape into tight round balls by pinching all edges into the center.
Place on prepared tray, cover, and proof at 76–80°F (24–27°C) for ~2 hours until puffy.

4. The 30-Minute Fridge Chill

Move the tray of proofed buns uncovered into the refrigerator for 30 minutes. (This firms up the starches so they don't deflate or wrinkle in the boiling bath).

5. Boil, Score & Bake

Bring 1 gallon water to a boil with 3 tbsp baking soda. Preheat oven to 375°F (190°C).
Boil chilled buns 4 at a time for 20–30 seconds per side. Remove with a slotted spoon onto the oiled parchment sheet and let cool for 1 minute.
Score a deep "X" on top of each bun with a lame. Sprinkle with coarse sea salt.
Bake at 375°F (190°C) for 25–27 minutes until deep mahogany brown.
Immediately brush hot tops generously with melted butter for shine and flavor.