The Starter Jar's Ultimate Sourdough Sticky Buns: A Data-Driven Guide to Perfectly Caramelized, Fluffy Treats

Step 1

In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, and melted butter. Whisk until well combined.

Step 2

Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a spatula or your hands until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should pass the windowpane test.

Step 4

Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 6-8 hours, or until it has noticeably increased in size and is bubbly.

Step 5

For best results and easier handling, cover the bowl and refrigerate the dough overnight (8-12 hours).

Step 6

The next day, in a small saucepan, melt 100g unsalted butter over medium heat. Stir in 200g light brown sugar, honey, and 1/4 teaspoon salt. Bring to a gentle simmer, stirring constantly, then remove from heat and stir in the heavy cream.

Step 7

Pour the caramel mixture evenly into a 9x13 inch (23x33 cm) baking dish. If using, sprinkle the chopped pecans over the caramel.

Step 8

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it into a large rectangle, approximately 12x18 inches (30x45 cm) and about 1/4 inch (6mm) thick.

Step 9

In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon until a paste forms.

Step 10

Evenly spread the cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a small border on one long edge.

Step 11

Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches (3.8 cm) thick.

Step 12

Place the sliced buns, cut-side up, into the prepared baking dish on top of the caramel and pecans. Leave a little space between each bun as they will expand.

Step 13

Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the buns proof in a warm place (70-75°F / 21-24°C) for 2-4 hours, or until they are visibly puffy and have increased in size by 50-75%.

Step 14

Towards the end of the proofing time, preheat your oven to 375°F (190°C).

Step 15

Bake for 30-35 minutes, or until the tops are golden brown and the internal temperature reaches 200-205°F (93-96°C). If browning too quickly, you can loosely tent with foil.

Step 16

Immediately upon removing from the oven, carefully invert the baking dish onto a serving platter or large cutting board. Let it sit for a few minutes to allow the caramel to drip down, then lift the dish. Serve warm.