Sourdough Pretzel Buns (Using Discard)
If there’s one thing I can’t resist, it’s a warm, soft pretzel. And these sourdough pretzel buns? Total game changers. Slightly chewy on the outside, fluffy on the inside, and with that signature golden brown crust thanks to a quick baking soda bath, they’re everything I love about soft pretzels, just in bun form!
Before baking became my daily joy, I spent a few years working in a pretzel shop twisting dough on evenings and weekends, bringing home warm pretzels at the end of every shift, and (plot twist) meeting my now-husband behind the counter. So yeah, pretzels are a little extra special in our house. And now, I get to bring that same nostalgic magic into my kitchen, and yours!
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These sourdough pretzel buns are a spin-off of my super popular sourdough discard pretzel bites which, by the way, are freakin’ delicious. This version uses the same dough, just with a different shape and a few simple tweaks. Perfect for burgers, sandwiches, or any excuse to load up a pretzel bun with something tasty!
Why You’ll Love These Sourdough Pretzel Buns
- Soft and chewy perfection: These buns have that classic soft pretzel texture: fluffy on the inside with a beautifully chewy, golden brown crust.
- Sourdough + yeast combo: A little bit of sourdough discard adds flavor and depth, while a pinch of commercial yeast keeps the rise reliable and easy.
- Versatile and delicious: Use them as hamburger buns, hot dog buns, sandwich rolls, or serve warm with butter for the ultimate side.
- Same base dough as my pretzel bites: These are a fun twist on my popular sourdough discard pretzel bites, just shaped into buns and tweaked for the best results.
- Beginner-friendly: Whether you’re working with active sourdough starter, discard, or both, this is an easy recipe that walks you through each step, no lye bath required.
- They freeze like a dream: Make a batch, enjoy a few fresh, and stash the rest in the freezer for quick and easy buns anytime.
How to Make Sourdough Pretzel Buns
Step 1: Activate the yeast
In a large bowl or the bowl of a stand mixer, whisk together your warm water, sugar and commercial yeast. Let it sit for 5 – 10 minutes until it looks frothy and bubbly. This step helps jumpstart the rise.
Step 2: Mix in the rest
Once your yeast is activated, add the salt, sourdough discard, and melted butter to the bowl. Give it a good stir. Add the flour.
Step 3: Knead the dough
Let the mixer knead the dough for about 5 minutes on low–medium speed, or knead by hand on a lightly floured surface for the same amount of time. If the dough gets too sticky, sprinkle a little flour over the surface (just a teaspoon at a time) to make it easier to handle. Don’t go overboard, we’re aiming for a soft, slightly tacky dough, not something stiff or dry.
If it’s still sticky, add 1 tablespoon of flour at a time, but go slow. You want a dough that’s soft and slightly tacky, not dry. If you’re unsure, you can do a quick windowpane test: tear off a small piece of dough and stretch it gently. If it thins out enough for light to shine through without tearing, you’re good to go!
Step 4: Let it rise
Transfer the dough to a lightly greased large bowl, cover it with plastic wrap or a clean kitchen towel, and set it in a warm place to rise for about 1 hour or until puffy and doubled in size.
Step 5: Shape the Dough
Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.
Roll each piece into a smooth, tight ball by tucking the edges underneath and sealing the bottom. Place the buns on a parchment-lined baking sheet, spacing them out evenly. Gently press each one down just a bit to help them spread slightly during baking.
Cover the tray with a clean kitchen towel or plastic wrap and let the buns rest for 10 minutes while you prep the baking soda bath.
Step 6: Boil the buns
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Set it aside for now.
In a large pot, bring about 8 cups of water to a boil. Add 1/2 cup of baking soda (it will bubble up), then reduce to a gentle boil.
Using a slotted spoon, carefully lower 1 – 2 buns at a time into the water and let them boil for 20–30 seconds. This quick dip is what gives them that deep golden brown color and signature pretzel texture. Don’t go longer than 30 seconds, or they can start to develop a metallic flavor.
Transfer to a parchment-lined baking sheet or a greased silicone baking mats.
Step 7: Score and top
Using a sharp knife or razor blade, make a couple slashes across the top of each bun and sprinkle generously with pretzel salt, kosher salt, or flaky sea salt.
Step 8: Bake
Bake in a 400°F (204°C) oven for 20 – 22 minutes, or until your buns are puffed, shiny, and deeply golden all over.
Step 9: Serve and store
Let them cool for a few minutes on a wire rack, then serve warm! Any leftovers can be stored in an airtight container at room temperature for up to 3 days.
The Baking Soda Bath (Don’t Skip This Step!)
That classic chewy crust and deep golden brown color you expect from a soft pretzel? It all comes from a quick dip in a baking soda bath before baking. It’s a simple step, but it makes a big difference in both texture and flavor.
If you liked this recipe, I think you’ll love…
Sourdough Pretzel Buns
Equipment
Ingredients
Dough Ingredients
- 1¼ cups (300 ml) warm water
- 2¼ teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 tbsp granulated sugar
- ½ cup (125g) sourdough discard (100% hydration, room temp)
- 1 tsp table salt
- 1 tbsp (14g) unsalted butter, melted and slightly cooled
- 4 cups (500g) all-purpose flour
For Boiling
- 8 cups (1920 ml) water
- ½ cup (120g) baking soda
For Topping
- Pretzel salt, kosher salt, or flaky sea salt, for topping
Instructions
- In the bowl of a stand mixer or a large mixing bowl, whisk together the warm water, sugar and active dry yeast. Let it sit for 5–10 minutes until frothy.
- Add the melted butter, salt, and sourdough discard. Stir to combine. Add 4 cups of flour, mixing with a wooden spoon or dough hook attachment on low speed.
- Knead on medium-low speed in the mixer for 5-8 minutes, or knead by hand on a lightly floured surface. If you’re using a mixer and the dough still feels too sticky after 5 minutes, add flour 1 tablespoon at a time until it comes together. If you’re kneading by hand and the dough becomes difficult to work with, sprinkle in flour 1 teaspoon at a time to help manage stickiness. If your dough is too dry add 1 tsp of water at a time. The dough should feel soft, smooth, and slightly tacky, when you press it with your finger, it should gently bounce back.
- Transfer the dough to a greased large bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth, tight ball by tucking the edges under and sealing the bottom. Gently press down on each bun to slightly flatten, this helps them spread just a bit for that classic pretzel bun shape.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Set it aside for now.
- In a large pot, bring 8 cups of water to a boil. Slowly stir in the baking soda. Working in batches, gently lower the buns into the water with a slotted spoon for 20–30 seconds each. Place them on a parchment-lined baking sheet.
- Use a sharp knife or razor blade to score the tops. Sprinkle generously with pretzel salt or flaky sea salt.
- Bake at 400°F (204°C) for 20 – 22 minutes, or until deeply golden brown.
- Let cool on a wire rack for a few minutes. Serve warm or store in an airtight container at room temperature for up to 3 days.
Notes
- Measuring flour: For best results, use a kitchen scale. Too much flour can make your dough stiff and dry. If you do not have a kitchen scale then use the spoon and level method.
- Sourdough discard: You can use fed or unfed sourdough discard here. Discard that’s only a few days old works best to avoid too much tang.
- Melted Butter: You can brush the tops with melted butter right before baking if you’d like even more browning and a richer flavor. It’s totally optional but definitely delicious.
- Make ahead: Baked buns can be frozen in a zip-top bag for up to 2 months. Reheat in the oven until warm.
- Don’t skip the baking soda bath! It’s what gives that classic chewy crust and deep pretzel flavor.
- Want soft sourdough pretzels instead? Use this same dough to make sourdough discard pretzel bites or twist into traditional shaped pretzels.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!