Get ready to elevate your snack game with these incredibly delicious sourdough pretzel buns! This recipe is a fantastic way to use up your sourdough discard, transforming it into something truly special. You’ll love how easy it is to create soft, chewy, and wonderfully flavorful homemade pretzel rolls right in your own kitchen.

These pretzel buns are perfect for sandwiches, burgers, or simply enjoyed on their own with a smear of mustard. They bring a unique tang and depth of flavor that store-bought pretzels just can’t match, and the process is surprisingly straightforward, even for beginner bakers.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This recipe for sourdough pretzel buns is a true winner for so many reasons. First and foremost, it’s an excellent solution for utilizing sourdough discard, preventing waste and adding incredible flavor to your baking. You don’t need an active, bubbly starter for this recipe; the discard works perfectly, lending that signature sourdough tang without the long fermentation times. This makes it ideal for home cooks who maintain a sourdough starter but don’t always have time for elaborate sourdough bread-making projects. The resulting buns are soft on the inside with that characteristic chewy pretzel crust, making them versatile for a variety of meals. They’re fantastic served alongside hearty soups, as a base for gourmet sliders, or simply as a satisfying snack with your favorite dipping sauce. This recipe is designed to be approachable and rewarding, delivering bakery-quality results without a trip to the specialty store.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these sourdough pretzel buns is simple, and many items you likely already have in your pantry. The key is the sourdough discard, which provides both flavor and a bit of leavening. Don’t worry if your discard isn’t super active; its primary role here is for taste and texture.

INGREDIENTS:

1 cup (240g) sourdough discard (100% hydration, unfed)
1 cup (240ml) warm water (105-115°F)
1 tablespoon granulated sugar
2 teaspoons active dry yeast
3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
2 tablespoons unsalted butter, melted
1/2 cup baking soda
8 cups water (for the baking soda bath)
Coarse sea salt, for sprinkling

For the flour, standard all-purpose flour works wonderfully, providing a good balance of chew and tenderness. If you prefer, you can substitute up to half of the all-purpose flour with bread flour for an even chewier texture, but it’s not necessary. When it comes to the yeast, active dry yeast is specified, but instant yeast can also be used; if using instant, you can mix it directly with the dry ingredients without proofing in the warm water. The sugar helps to activate the yeast and adds a touch of sweetness to balance the sourdough tang. For the baking soda bath, ensure you have plenty of baking soda on hand, as this is crucial for achieving the classic pretzel crust and color. Fine sea salt is recommended for the dough, while coarse sea salt is perfect for sprinkling on top before baking, giving that authentic pretzel look and taste.

Time Needed From Start To Finish

Preparing these delicious sourdough pretzel buns is a relatively quick process for a yeast-based recipe, especially since we’re using sourdough discard rather than waiting for a full sourdough rise.

Prep Time: 20 minutes
Proofing Time: 60-90 minutes
Cook Time: 15-18 minutes
Total Time: Approximately 1 hour 35 minutes to 2 hours 5 minutes

This timeline makes it a perfect project for a weekend afternoon or even a slightly less hectic weeknight. Most of the time is hands-off, allowing the dough to proof, so you can easily manage other tasks while your buns are getting ready for their transformation.

How To Make It Step By Step With Visual Cues

Creating these sourdough pretzel buns is a fun and rewarding process. Follow these steps carefully to achieve perfect results every time.

Activate the Yeast and Combine Wet Ingredients: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active. Once foamy, stir in the sourdough discard and melted unsalted butter until well combined.
Form the Dough: Gradually add the all-purpose flour and fine sea salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky, but not sticky.
First Rise (Proofing): Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has roughly doubled in size. The dough should feel puffy and soft when gently poked.
Shape the Buns: Once risen, gently punch down the dough to release the air. Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball. For a more traditional pretzel bun shape, you can slightly flatten the ball into a disc. Place the shaped buns on a parchment-lined baking sheet, leaving some space between them.
Prepare the Baking Soda Bath: Preheat your oven to 400°F (200°C). In a large pot, bring 8 cups of water to a rolling boil. Carefully add the 1/2 cup of baking soda to the boiling water. Be cautious as the mixture will foam up significantly.
The Pretzel Bath: Using a slotted spoon or spatula, carefully lower one bun at a time into the boiling baking soda bath. Boil each bun for 30 seconds per side. The buns will puff up slightly and take on a slightly darker hue. Remove the buns from the bath, allowing excess water to drip off, and return them to the parchment-lined baking sheet.
Score and Season: Once all buns have been bathed, use a sharp knife or a clean razor blade to make a shallow “X” or a few parallel slits on the top of each bun. This helps them expand beautifully in the oven. Immediately sprinkle generously with coarse sea salt.
Bake to Perfection: Transfer the baking sheet to the preheated oven and bake for 15-18 minutes, or until the pretzel buns are deeply golden brown and sound hollow when tapped on the bottom. Remove from the oven and let cool slightly on a wire rack before serving.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pretzel buns are incredibly versatile and can be adapted to suit various tastes and occasions. For a fun twist, consider adding some shredded cheese, like cheddar or Gruyere, directly into the dough during the kneading stage for cheesy pretzel buns. You could also mix in a tablespoon of everything bagel seasoning into the dough, or sprinkle it on top instead of coarse salt, for an “everything” pretzel bun.

When it comes to serving, the possibilities are endless. They make an exceptional base for homemade burgers or pulled pork sandwiches, with their sturdy structure and unique flavor. For a kid-friendly snack, serve them warm with a side of honey mustard or a simple cheese dip. They are also fantastic as a side for hearty chili or soup, perfect for dipping. For a party or buffet, arrange them on a platter with a selection of dipping sauces such as whole grain mustard, beer cheese dip, or even a sweet cream cheese dip for a surprising treat. You can also slice them and toast them lightly, then serve with charcuterie and cheeses for an elevated appetizer spread. Don’t forget the classic combination of a warm pretzel bun with a good quality German mustard!

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe, a few common mistakes can impact the final outcome of your sourdough pretzel buns. Being aware of these can help you achieve perfect results every time.

One frequent issue is over-kneading or under-kneading the dough. Under-kneaded dough will result in dense, crumbly buns, while over-kneaded dough can become tough. Aim for a dough that feels smooth and elastic after 5-7 minutes of kneading; it should spring back slowly when poked. Another common error is not letting the yeast activate properly. If your warm water isn’t the right temperature (too hot will kill the yeast, too cold won’t activate it) or if your yeast is old, your dough won’t rise. Make sure your water is between 105-115°F and that your yeast foams up nicely.

Over-proofing the dough can lead to buns that collapse in the oven or have a less desirable texture. Watch for the dough to roughly double in size, but don’t let it go much beyond that. The baking soda bath is critical, but improperly handling the buns during the bath can cause issues. Be gentle when lowering and removing them, and don’t

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.