Sourdough Pretzel Buns
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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, or Soft White Hamburger Buns.
Table of Contents
This recipe is another collab with my friend Hannah at Make It Dough! Each month, we collaborate on a recipe using sourdough starter or sourdough discard. I love our collabs as we get to bounce ideas off each other and we both double test the recipes!
Some of our past collabs that I absolutely love include Eggless Sourdough Molasses Cookies, Sourdough Pumpkin Spice Cupcakes, and Lemon Rosemary Sourdough. But, these Sourdough Pretzel Buns are becoming one of my favorites too!
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.
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 dinner roll.
Ingredients
- Yeast: You can use organic active dry yeast or even organic instant yeast here.
- Brown Sugar: I use organic dark brown sugar.
- Milk: My favorite is Organic Valley Grassmilk.
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- Bread Flour: My favorite is King Arthur Organic Bread Flour, it’s what I used here.
- Salt: Use a fine sea salt in the dough so it mixes in well.
- Butter: I use Organic Valley Butter.
- 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.
Tools Needed
- Scale: I always recommend using a digital food scale for the best results.
- Stand Mixer: You can use a stand mixer here or you don’t have to, this is totally optional. You can also do this by hand.
- Mixing Bowl: You’ll need a large mixing bowl if you’re making these by hand, but also to let the dough rest in even if you’re using your mixer.
- Large Pot: I use a 3-quart pot to boil the water and baking soda.
- Baking Sheet: Use a half sheet pan to bake these.
- Parchment Paper: I always prefer baking with parchment paper for ease. My favorite nontoxic parchment paper is from Kana, get a discount with my code MIMIBAKES.
- Sharp Knife: You’ll need a sharp knife to cut the signature cross on the tops.
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Step by Step Instructions
Step 1: Make the Dough
In the bowl of a stand mixer fitted with the whisk 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.
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).
Step 2: Knead
Knead until a cohesive dough forms, about 3 minutes.
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). Transfer the dough to a mixing bowl and cover the dough and let it rest for 20 minutes.
Step 3: Prep
Preheat the oven to 420°F and line a baking sheet (18 by 13 inches) with parchment paper.
Step 4: Shape
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 even portions. Working with one portion of dough at a time, flatten the dough into a rough rectangle, fold the corners towards the center and pinch the seam shut. 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.
Step 4: Water Bath
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 spatula 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.
Return the dough to the prepared baking sheet. Sprinkle pretzel 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.
Step 5: Score
Using a lame fitted with a sharp blade or a paring knife, score an “X” on top of each bun.
Step 6: Bake
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.
Baker’s Tips
- Make sure the water is warm and not hot. Water that's too hot can actually kill yeast.
- 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.
FAQ’s
Everything from burgers, sandwiches, dinner rolls, breakfast sandwiches and more!
You can still make this recipe by adding 57 grams all purpose flour and 57 grams water to a bowl, mix it up, and use that. It won’t have the same exact flavor, but it will still be delicious!
Store in an airtight container in the fridge for up to 7 days. They will be best re-heated or lightly toasted. You could also freeze them as well.
Craving More?
Sourdough Pretzel Buns
Equipment
- Stand Mixer (optional)
Ingredients
Dough
- ½ grams cup warm water
- 7 grams active dry yeast
- 25 grams dark brown sugar (packed)
- ¼ cup milk
- 113 grams sourdough discard
- 360 grams bread flour
- 6 grams fine sea salt
- 28 grams salted butter (softened)
Water Bath64
- 60 grams baking soda
- 8 cups water
Topping
- Pretzel salt
- 28 grams salted butter (optional)
Instructions
- In the bowl of a stand mixer fitted with the whisk 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.
- 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 dough forms, about 3 minutes.
- 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). 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.
- 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 even portions. Working with one portion of dough at a time, flatten the dough into a rough rectangle, fold the corners towards the center and pinch the seam shut. 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.
- 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 spatula 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.
- Return the dough to the prepared baking sheet. Sprinkle pretzel 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.
- Using a lame fitted with a sharp blade or a paring knife, score an “X” on top of each bun.
- 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
Video
Notes
Nutrition
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