Savory Sourdough Pretzel Buns with Whipped ricotta & Olives
Servings: 12 +
Ingredients
For the Sourdough Soft Pretzels:
- 1 cup warm water
- 1 tablespoon light brown sugar or granulated sugar
- 2 teaspoons active dry yeast (or 1 (.25) ounce package)
- 80 grams sourdough discard
- 4 tablespoons softened butter cubed
- 2 teaspoon fine sea salt
- 3 to 3 1/2 cups all purpose flour or bread flour
- 1/3 cup baking soda
- coarse salt
For the Whipped Ricotta:
- 15 oz ricotta liquids well drained (if there are any)
- 1 tablespoon extra virgin olive oil
- zest of 1 lemon
- salt and black pepper to taste
For the Toppings:
- Pitted olives halved
- Fresh thyme leaves
- Honey or hot honey
- Pecans or walnuts, finely chopped
Instructions
To Make the Sourdough Soft Pretzels:
- In the bowl of a stand mixer fitted with the hook attachment, add the warm water, brown sugar, and active dry yeast. Give a quick mix and let bloom for 5 to 8 minutes, until very foamy.
- Add the sourdough discard and salt. Mix just to combine.
- Add 3 cups of flour. Using the hook attachment on LOW speed, mix until all liquids are absorbed by the flour.
- Add the cubed butter. Increase speed to Medium-Low to knead until a smooth and pliable dough, about 5 to 8 minutes. Add up to 1/2 cup more flour as needed.
- Transfer to a greased bowl, cover tightly with plastic wrap and set aside in a warm environment for 1 to 2 hours, until doubled in volume.
- On a clean surface, divide the risen dough into 12 pieces. Roll each into a tight ball. Place on a parchment paper lined baking pan.
- Cover with plastic wrap to rise in a warm environment for 30 minutes, until doubled in size.
- In the meantime, preheat oven to 425F.
- Working one dough ball at a time, use a small cup to press down the centers (so you have a 1/2" border) then gently stretch out to widen the centers. TIP: You don't want the dough in the center to be see-through or super thin, or else it won't hold the filling well.
- Bring a large pot of water to a boil. Stir in the baking soda.
- Working 2 to 3 at a time, add into the boiling water face-side up. Boil for 10 to 20 seconds on each side, no longer than 30 seconds or they can develop a bitter taste, then place face-side up back on the baking pan. Use a slotted spoon and spatula to pick up face-side down, then flip face-side up onto the baking pan so no water carries over.
- While warm, sprinkle the edges with coarse salt.
- Bake on the middle oven rack for 18 to 22 minutes, rotating halfway through, until deeply golden brown.
To Make the Whipped Ricotta:
- Combine all Ingrediens in a food processor and blend on HIGH until very smooth, about 2 to 3 minutes. Scrape down the sides halfway through.
To Assemble:
- Spoon the whipped ricotta in the centers of the pretzel buns, then top with the halved olives. Place back in the oven for 5 minutes.
- Serve warm with a drizzle of honey, fresh thyme leaves, chopped pecans, flaky salt and crushed black pepper.
