Easy Sourdough Pretzel Buns Recipe [soft + delicious]

This easy recipe yields soft and delicious sourdough pretzel buns, worthy of your favorite burger fillings! These homemade pretzel rolls use 100g of sourdough starter to create something better than anything you'll find at the store!

If you love making (and eating) sourdough pretzel buns, then make sure you also check out these soft sourdough pretzels, sourdough discard pretzel bites or maybe some of these sourdough discard recipes will tickle your tastebuds.

Why You'll Love This Recipe!

Everything You Love About Pretzels ... In a Bun - Think about everything you love about sourdough pretzels - the chewy crust, flaky salt, soft and full of flavor! Now imagine this in the form of a burger bun that you can stuff with all your favorite burger fillings. So good!

So Versatile - these homemade sourdough pretzel rolls can be used as hamburger buns, dinner rolls, served beside soup or chili ... they are so versatile and can be served however you like!

Freezer Friendly! - These sourdough pretzel buns are perfect for a freezer stash! I love having a bag in the freezer for easy make at home burgers or just to fill with cold cuts.

​Active Sourdough Starter or Sourdough Discard?

I've written this recipe using active sourdough starter, but you can of course use sourdough discard if you would prefer. I recommend using 100g of sourdough discard along with 7g of commercial yeast to help with rising. Remember that using commercial yeast will mean that the rise times will be much, much faster. You can read about the difference between sourdough starter and sourdough discard here.

If you are using active sourdough starter, make sure that your sourdough starter has been fed and is risen and bubbly. This is a low hydration dough and takes longer to rise, so making your sourdough starter as active as possible will help with this process.

If you're looking for resources to help you on your sourdough journey and make sure your sourdough starter is super active and bubbly, then check out these helpful articles:

• How To Strengthen Your Sourdough Starter In 5 Easy Steps
• How To Get Bigger Bubbles In Your Sourdough Starter
• Best Time To Use Sourdough Starter
• Where Does the Wild Yeast In Your Sourdough Starter Jar Come From?

What Makes These Pretzel Buns As Opposed To Plain Buns?

Pretzel buns are distinct from normal burger buns primarily due to their unique texture, flavor, and appearance. Here are some key differences between these "boiled buns" and regular burger buns:

Texture - Sourdough pretzel buns have a denser and chewier texture compared to traditional burger buns. This is achieved through a process called "pretzelization," which involves briefly boiling the dough in an alkaline solution (such as baking soda water) before baking. This process gives pretzel buns their signature chewiness and slightly crispy exterior.

Flavor - Pretzel buns boast a rich and savory flavor profile, characterized by a subtle hint of sweetness and a distinct malty taste. This is attributed to the Maillard reaction, which occurs during the baking process and gives the sourdough pretzel buns their richly flavored, malty crust.

Appearance - Visually, sourdough pretzel buns stand out with their deep golden-brown color and characteristic shiny crust. The surface of pretzel buns is often scored with a crosshatch pattern or sprinkled with coarse salt, adding to their rustic and artisanal appeal.

How To Make Sourdough Pretzel Buns

For the best results, you should use a kitchen scale to weigh out your ingredients accurately. This recipe is based on my recipe for soft sourdough pretzels (it's worth a read if you've never made pretzels before). 

I recommend using a stand mixer with a dough hook attachment for this recipe as it is a stiff dough but can easily be kneaded in a stand mixer. If you don't have a stand mixer, you can still make these by hand (I've done it many times by hand, it will just take a bit of work to knead the dough - make sure you read my notes for this).

Add sourdough starter, water, flour, sugar and salt to the bowl of a stand mixer and bring together to form a shaggy dough (low speed is best).

Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. Be sure to give your stand mixer a break every few minutes so it doesn't over heat.

This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.

Once the dough is sufficiently kneaded, you'll need to allow it to rise, covered with plastic, at room temperature. You want the dough to rise around 50%.

This dough is fairly low in hydration, so it will be a slower rise than a regular loaf of sourdough bread. Don't disheartened, just give it warmth and time.

Once the dough has risen, you'll need to shape the pretzel buns.

Divide the pretzel dough into 11 equal pieces. I've done 11 x 80g portions, but you can make them bigger or smaller to suit your needs.

Take each portion of dough and shape it into a little ball. I like to pinch the dough underneath to form a tight round ball, but you can also roll them if you prefer. The most important thing here is to ensure you create plenty of surface tension as this is what will give the sourdough pretzel buns their unique round shape and make sure the tops burst while cooking. Place the dough balls on a parchment-lined baking sheet.

Cover the pretzel bun dough balls with a dish towel and allow them to become lovely and puffy.

Once they are puffy, place them into the freezer for around 15 minutes to set.

While they are setting in the freezer, bring a large pot of water with 60g of baking soda (bicarbonate of soda) added to the boil and preheat your oven to 200C/390F.

When the water is boiling, carefully place 3 to 4 pretzel buns into the boiling water at a time for their baking soda bath. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.

Carefully remove the pretzel buns from the boiling water using a slotted spoon.

Lay the pretzel buns onto a baking tray lined with parchment paper.

Using a pastry brush, brush on the egg wash mixture and then sprinkle with flaky sea salt or sesame seeds as desired. Use a sharp knife, razor blade or lame to cut a small cross into the top of each bun. It doesn't need to be deep, just enough for the bun to open up in the oven.

Bake the pretzel buns for around 15 to 20 minutes at 200C/390F. Remove them from the oven when they are golden brown.

Allow them to cool before you enjoy them!

Baker's Timeline

This is the rough timeline I use when making sourdough pretzel buns. You could adapt this timeline to suit your own situation. You might also find this article on creating a sourdough baking timeline helpful in adapting it.

The Night Before

9pm - Feed your sourdough starter (I do 1:3:3 so it peaks in the morning).

The Next Morning

7am - Mix the dough, knead and allow to rise 50% (bulk fermentation).

3pm - Shape the sourdough pretzel dough into rolls and place onto a parchment lined tray. Allow to get nice and puffy.

6pm - Bake the sourdough pretzel rolls.

If you want to hit pause on this recipe, you can place your sourdough pretzel buns in the fridge once they're shaped. When you want to bake them, allow them to come to room temperature before you bake them.

How To Store + Freeze

These sourdough pretzel buns are best enjoyed freshly baked, right out of the oven. They will stay fresh for around 12 hours, after that they will start to become stale. You could refresh them in the oven though, just warm them on a low heat. 

They do freeze really well. Once baked and cooled, snap freeze them on a baking tray and then place them into a ziploc bag and freeze for up to 2 months. When you are ready to use them, thaw at room temperature and then gently warm them in a moderate oven when you're ready to eat them.

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