In a small to medium-sized bowl, combine your whole wheat flour, white flour, and salt. Mix together, then crumble in the butter until evenly distributed.

In another bowl, whisk together the lukewarm water, sugar, egg, and sourdough starter until fully incorporated.

Gradually add the dry ingredients to the wet ingredients and mix with your hands or a wooden spoon until a shaggy dough forms. Cover and let rest for 1 hour.

After an hour of rest, perform a set of stretch-and-folds to strengthen the dough. Cover and let it rest until doubled in size (about 3-6 hours in a warm environment, 6-12 hours in a cold one).

Once doubled, gently turn the dough onto a floured surface. Knead it lightly to build strength. Let the dough rest under a bowl for 5-10 minutes while you prepare the filling.

In a small saucepan, melt the butter. In a separate bowl, mix together the sugar, salt, and cinnamon.

Once the butter is melted, combine it with the sugar mixture to form a paste.

Use ¼ cup of this cinnamon-sugar paste to spread over the bottom and sides of a glass baking dish. Sprinkle the chopped pecans in the base of the dish and set the dish aside.

After the dough has rested, roll it out into a roughly 10"x 14" rectangle using a rolling pin.

Evenly spread the remaining cinnamon-sugar paste over the dough, and then sprinkle the chopped pecans.

Roll the dough up tightly into a log, and slice it into 9 equal pieces (approximately 1 inch wide). Place each bun in the prepared dish.

Preheat your oven to 375°F (190°C).

Once preheated, remove the cover from the buns and bake for 20-25 minutes, or until the tops are golden brown.

After baking, let the buns cool for a couple of minutes. Then, place a cutting board over the top of the dish and carefully flip the pan over. The sticky glaze will pour over the buns, creating a gooey, delicious topping.

Scrape any remaining glaze from the dish and spread it over the buns. Allow the sticky buns to cool for 15-30 minutes before serving.

Enjoy!