Sourdough Pretzel Buns

Learn how to make Sourdough Pretzel Buns that are fluffy and full of flavor! Use up sourdough discard in this recipe for easy pretzel buns!

If you’re looking for more homemade buns, try some of my other favorites like Homemade Sourdough Hot Dog Buns, Organic Brioche Buns With Instant Yeast, or Soft White Hamburger Buns.

A Quick Look At The Recipe

• Recipe Name: Sourdough Pretzel Buns
• Ready In: 1 hour 30 minutes
• Makes: 6 pretzel buns
• Main Ingredients: sourdough discard, bread flour, milk, dark brown sugar
• Flavor Profile: tender, chewy pretzel buns with a crispy salty finish
• Dietary Info: no seed oils, eggless
• Difficulty: Medium
• Why You’ll Love It: homemade pretzel buns with sourdough discard, reducing waste

Why You’ll Love This Recipe

• Uses Sourdough Discard: I love recipes that use up sourdough discard because it’s turning waste into delicious recipes! These easy pretzel buns use sourdough discard straight from the fridge.
• Easy Recipe: These pretzel buns use a combination of sourdough discard and yeast, making it quick and easy to get homemade buns in just over an hour.
• Perfectly Salty: I love salt, to be perfectly honest. And adding the pretzel salt on top of these easy pretzel buns is just the icing on the cake!
• Use for Anything: I love these Sourdough Pretzel Buns because you can use them for everything from burgers, breakfast sandwiches, sandwiches or even just a pretzel roll to serve with dinner.

This recipe is another collab with my friend Hannah at Make It Dough! Each month, we collaborate on a recipe using sourdough starter or create sourdough discard recipes. I love our collabs as we get to bounce ideas off each other and we both double test the recipes!

So, if you love soft pretzels, these sourdough pretzel rolls (or buns) as you can use them either way are so delicious! These are like soft sourdough pretzels but in bun form, perfect for burgers, dinner rolls or sandwiches.

Some of our past collabs that I absolutely love include Eggless Sourdough Molasses Cookies, Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting, Sourdough Blueberry Crumb Bars, Sourdough Jam Thumbprint Cookies, and Lemon Rosemary Sourdough Bread. But, these Sourdough Pretzel Buns are becoming one of my favorites too!

Ingredients

• Yeast: You can use organic active dry yeast or even organic instant yeast here.
• Brown Sugar: I use Homemade Dark Brown Sugar, but store bought is also fine! You want dark here (not light) for that added flavor and color.
• Sourdough Discard: You can use your sourdough discard straight from the fridge, you do not need active sourdough starter for this recipe.
• Bread Flour: My favorite is King Arthur Organic Bread Flour, it’s what I used here.
• Baking Soda: We use baking soda here to create an alkaline solution, this will gelatinize the dough. This gives pretzels their flavor and color.
• Pretzel Salt: Pretzel salt is used on top of the buns for that perfectly salty flavor. If you don’t have pretzel salt, feel free to use a flaky sea salt in its place.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips

• Make sure the water is warm and not hot. Water that's too hot can actually kill yeast.
• I use organic salted butter, but unsalted butter is fine if you prefer.
• Careful not to let the dough overproof or your pretzel buns will have a rough, mottled appearance after baking. 
• The dough should be quite stiff, too much liquid contributes to the finished pretzel buns appearing wrinkled once they are baked. 
• If you don’t have pretzel salt, then you can use a flaky sea salt as well. 
• I skipped brushing the butter on top, as I think these are great without that added step, but it’s totally optional. 

How to Make Sourdough Pretzel Buns

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, brown sugar, and water and stir together. Let the yeast activate for 10 to 15 minutes until the mixture appears foamy. Whisk the milk and sourdough discard into the yeast mixture.

2. Add the bread flour and salt and knead on low until no dry traces of flour remain. (If you are not using a mixer, just use your hands to knead together). Knead until a cohesive pretzel dough forms, about 3 minutes. 

3. Knead the butter into the dough 1 tablespoon at a time. The dough will initially feel greasy and get progressively smooth and less sticky as the butter is absorbed. This may take a few minutes. (If you’re using your mixer, then it’s easier to finish this by hand). Form into a smooth ball and transfer the dough to a mixing bowl and cover the dough and let it rest for 20 minutes. Preheat the oven to 420°F and line a baking sheet (18 by 13 inches) with parchment paper.

4. Knead the dough for 5 to 10 minutes, try your best to get the dough to appear as smooth as possible, or your pretzel buns will have a wrinkly appearance once baked. Divide the dough into 6 equal pieces. Working with one of the dough balls at a time, flatten the dough into a rough rectangle, fold the corners towards the center and pinch the seam shut.

5. Flip the dough over, cup it with the palm of your hand and drag it on the surface in a circular motion until the seam on the bottom is completely sealed and the surface of the dough appears taut and smooth. Arrange the dough on the baking sheet. Flatten the dough and cover with plastic wrap to prevent the dough from drying out. 

6. Bring water to a boil and add in the baking soda into the hot water and stir until completely dissolved. Working with one portion at a time, dip the dough into the baking soda bath using a slotted spoon, so excess water can drip off. Using the spoon or your fingertips, keep the dough submerged in the water for 1 minute. Transfer the dough to a wire rack and drain any excess moisture for a few minutes. 

7. Return the dough to the prepared baking sheet. Using a lame fitted with a sharp blade or a paring knife, score an “X” on top of each bun. Sprinkle pretzel salt (or flaky salt) on top of the dough. Repeat with the remaining portions of dough. Arrange the dough a few inches apart to allow them to spread as they bake. 

8. Bake the pretzel buns at 420°F for 5 minutes. Turn the temperature down to 375°F and continue baking for 10 to 15 minutes or until the buns appear a dark, golden brown and the center of the buns measure 190°F to 200°F when probed with an instant-read thermometer. Brush the baked buns with butter (optional) and serve. 

What to Serve With Sourdough Pretzel Buns

• Make burgers with these, which is one my favorites! Try Avocado Lettuce Wrap Burgers but use these as a bun, as a love a beef burger with these pretzel buns! Serve alongside the Best Homemade Kale Chips With Nutritional Yeast or Lemon Herb French Fries!
• Make a breakfast sandwich (my husband's favorite) with Fluffy Scrambled Eggs With Sour Cream, cheese, and avocado!
• Use as a dinner roll and just spread with butter or even spread with a flavored butter like Homemade Garlic Herb Butter.
• Use for sandwiches, turkey, ham, or roast beef are all delicious on here!

Recipe FAQ’s

More Homemade Bread Recipes

Sourdough Discard Whole Wheat Sandwich Bread

Sourdough Irish Brown Bread With Guinness

Quick Homemade Flatbread Pizza Dough (No Yeast)

Lemon Rosemary Sourdough Bread