These sourdough pretzel buns are soft and fluffy on the inside, but still have that signature pretzel taste and chewy texture. They're perfect for making burgers or sandwiches. Adapted from my sourdough soft pretzel recipe, I use a combination of sourdough discard and instant yeast to get that delicious sourdough flavor in just a couple hours.
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Why You'll Love This Recipe!
These soft pretzel burger buns are super easy to make and require minimal hands on time! Since we use commercial yeast to help out the sourdough starter, they only have to rise for an hour!
There's a two step cooking process involving boiling the pretzel buns in baking soda and then baking in the oven, that yields super chewy soft pretzel buns with the perfect texture!
This recipe make 6 regular size pretzel buns, but you can also make 12 slider buns instead!
You might also like this sourdough naan or these sourdough bagels!
Ingredient Notes
You just need a few ingredients to make these sourdough pretzel burger buns!
Sourdough Starter - I typically use leftover sourdough discard to make these buns because I always need to use up extra discard, but ripe sourdough starter works just as well! This recipe uses a little bit of yeast to help it rise, so the sourdough is just for that tangy, chewy flavor. Don't have a sourdough starter? Just check out my sourdough guide for all my tips for making your own sourdough starter at home!
Bread Flour - I use bread flour to make the pretzel buns a little bit chewier, but you can easily substitute all purpose flour.
Non-Diastatic Malt Powder - You can leave this out if you can't get your hands on it, but I highly recommend it! Non-diastatic malt powder gives pretzels their distinct flavor and shiny crust.
Instant Yeast - The yeast helps the dough rise so that we can use sourdough discard. I like using instant yeast (as opposed to active dry yeast) because you don't need to bloom it first.
Baking Soda - Boiling the pretzel buns in baking soda is crucial for helping them rise properly and get the perfect pretzel texture!
Pretzel Salt - Pretzel salt doesn't dissolve when it gets slightly wet or melt in the oven, so those big beautiful crystals are still intact after baking. A big container of pretzel salt will last you a long time so you can make sourdough pretzels and buns as much as you want!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Pretzel Burger Buns
Using a stand mixer with a dough hook attachment, combine the sourdough starter, flour, milk, non-diastatic malt powder, sugar, yeast, salt, and butter and mix on a low speed until the dough comes together as a smooth ball (5-10 minutes). The dough should be just slightly sticky. If it's too dry and won't come together, add an additional teaspoon or two of milk until it does.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
Turn the dough out onto your work surface and divide the dough into 6 equal pieces (about 135 grams each) and shape into tight rounds.
To shape the dough: Pull the edges of each piece of dough towards the center and then pinch them shut. They should look like little round dumplings. Cup your hand so that just your fingertips touch the work surface and the ball of dough is beneath your palm. Make a circular motion with your hand, dragging the dough against the surface of the table. This motion will build surface tension along the top of the dough and tighten it into a ball. Then gently flatten the buns slightly.
Preheat oven to 350°F and line a nonreactive baking sheet with parchment paper.
Fill a large nonreactive pot with water and bring to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for about 30 seconds on each side and then place on your lined baking sheet. [Do not skip this step! It might seem unnecessary, but this is what gives the pretzel buns that signature look and texture.]
Place the boiled buns on a parchment lined baking sheet and using a bread lame or sharp knife score an X into the top. While the buns are still wet from the baking soda bath, sprinkle the buns with coarse pretzel salt.
Then bake at 350°F for 30-35 minutes. The buns should be golden brown on top.
Remove from the oven and let cool on a wire rack.
Use the sourdough pretzel buns to make your favorite burgers!
Sourdough Tips & Tricks
If you've never baked with sourdough before, it can be a little tricky. But don't worry, I have a full Sourdough Starter Guide all about making and maintaining a sourdough starter! I also have a full guide on different types of flour you can use to make sourdough and of course a guide on how to make a Beginner Homemade Sourdough Loaf. Below are a few quick tips and key terms you need to know.
- Sourdough Starter - A culture of wild yeast and bacteria that leavens and flavors sourdough bread. I use what's called a "liquid starter" versus a stiff starter. This means the starter is made with equal parts flour and water and should be a consistency similar to cake batter.
- Sourdough Discard - The portion of your starter that is discarded when feeding your starter (can be used in tons of recipes like sourdough discard blueberry muffins or sourdough pancakes).
- Ripe Starter - A starter that's ready to be used in baking. Your starter is ripe roughly 6 hours after feeding and will have doubled in size, have lots of visible bubbles, and a fresh acidic aroma.
Weigh your ingredients! For all my sourdough recipes, I measure the ingredients in grams because it's much more accurate! I highly recommend getting a kitchen scale if you don't already have one! However, I have included alternate US customary measurements for your convenience.
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If your oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all breads and baked goods! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Easy sourdough recipes for beginners! If you've never made sourdough bread before, I recommend starting with some simple, no-fuss recipes like my sourdough naan or sourdough bagels! But if you're already a pro, I have a ton of fun sourdough recipes you can try!
Serving Suggestions
My favorite burgers to make with these pretzel buns are super simple smash burgers from Midwest Foodie! But they would also be delicious with bbq pulled chicken, chipotle beer braised beef, or even an impossible burger! The beauty of these buns is that they taste good with just about anything.
Recipe FAQ's
The burger buns are best eaten the same day but will keep for up to 3 days at room temperature.
Boiling the dough causes it to instantly puff up, creating a chewy interior and helps the outside crisp up while baking. The baking soda also helps the pretzel buns become a dark, golden brown.
Yes! Instead of dividing the dough into 6 pieces, divide into 12 for perfect pretzel slider buns!
You can use either sourdough discard or active sourdough starter!
A "reactive" pot refers to metal cookware that can react chemically with certain ingredients that are either especially acidic or alkaline. It can make food taste metallic and also discolor your pans as the metal is literally leeching into your food. The most common culprits are tomatoes, citrus, and vinegar because they're highly acidic. However, baking soda is highly alkaline and will also react with certain metals. So since the pretzel buns are boiled in baking soda and then transferred to a baking sheet, it's important that both your pot and baking sheets are nonreactive.
Some metals that are considered "reactive" are uncoated aluminum, unlined copper, and cast iron. Whereas "nonreactive" materials are stainless steel, ceramic, aluminized steel, and enamel coated metal (so enameled cast iron is fine).
Most baking sheets are either aluminum or aluminized steel. So just remember that aluminized steel is what you want to use when working with baking soda!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Sourdough Recipes You Might Like!
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Recipe Card
Sourdough Pretzel Buns
Special Equipment
Ingredients
- 227 grams sourdough starter discard
- 361 grams bread flour, substitute all purpose flour
- 170 grams whole milk
- 1 tablespoon non-diastatic malt powder, optional
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons kosher salt
- 1 tablespoon unsalted butter, room temperature
- 2 tablespoons baking soda, for boiling
- pretzel salt, for topping
Instructions
- Using a stand mixer with a dough hook attachment, combine the sourdough starter, flour, milk, non-diastatic malt powder, sugar, yeast, salt, and butter and mix on a low speed until the dough comes together as a smooth ball (5-10 minutes). The dough should be just slightly sticky. If it's too dry and won't come together, add an additional teaspoon or two of milk until it does.
- Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
- Turn the dough out onto your work surface and divide the dough into 6 equal pieces (about 135 grams each) and shape into tight rounds.
- To shape the dough: Pull the edges of each piece of dough towards the center and then pinch them shut. They should look like little round dumplings. Cup your hand so that just your fingertips touch the work surface and the ball of dough is beneath your palm. Make a circular motion with your hand, dragging the dough against the surface of the table. This motion will build surface tension along the top of the dough and tighten it into a ball. Then gently flatten the buns slightly.
- Preheat oven to 350°F and line a nonreactive baking sheet with parchment paper.
- Fill a large nonreactive pot with water and bring to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for about 30 seconds on each side and then place on your lined baking sheet. [Do not skip this step! It might seem unnecessary, but this is what gives the pretzel buns that signature look and texture.]
- Place the boiled buns on a parchment lined baking sheet and using a bread lame or sharp knife score an X into the top. While the buns are still wet from the baking soda bath, sprinkle the buns with coarse pretzel salt.
- Then bake at 350°F for 30-35 minutes. The buns should be golden brown on top.
- Remove from the oven and let cool on a wire rack.
- Use the sourdough pretzel buns to make your favorite burgers!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Beth D says
These were perfect! Exactly what I was looking for. Easy to follow directions and a beautiful, delicious pretzel roll.
Wendy says
I made these again tonight. I let them proof for 30 minutes, boiled for 20 seconds per side then baked, 450 for 16 minutes. Fabulous results! Thanks for the great quick recipe.
Wendy says
These look great. Is they’re no rise/proof after they’re shaped, before boiling?
Kyleigh Sage says
I don't start boiling the water until after they're shaped, so they get a 15-20 minute rest while the water is coming up to a boil and that's plenty!
Wendy says
Thanks Kyleigh. I'll try that. Mine didn't rise much and they sunk when I boiled them. My SD buns float. I'll try a short proof before I bake next time.
Tarra Enochs says
Can these be frozen and used later? I made smaller sized buns and want to freeze what we don’t eat.
Kyleigh Sage says
Yes absolutely! I would go ahead and cut them in half, then wrap tightly in plastic wrap or aluminum foil and freeze in an airtight container for up to 3 months. To thaw; unwrap and let thaw to room temp then toast in the oven for a few minutes!
Marcia Fetters says
These also work great as slider buns. I made 16 out of the recipe.
Jen says
These turned out great! I used them for bacon cheeseburgers.
Shawn M says
I’ve made these several times and they come out excellent every single time. The only thing I do different is I add a little extra sourdough starter because I like them extra tangy. I also make them smaller so instead of six there’s about 9 to 12 depending on the size I want.
Melisa says
Recipe easy to follow and great results! Ended up dividing into smaller rolls, made 9.
Anna says
Could I halve the recipe to just make 3? It’s just my husband and I so we won’t eat 6. Also, is discard unfed sourdough starter?
Sorry, I don’t know a lot about sour dough starter. I’ve been feeding a starter for months but have not used it for anything yet - I’m too nervous lol
Kyleigh Sage says
Yes, you can absolutely halve the recipe! And yes, the discard is the unfed starter you’d normally throw away when you feed your starter. But for this recipe, ripe starter works fine too! Since instant yeast is added too, it’s super flexible! The sourdough discard is really just for extra flavor (and to use it up)
Anna says
Thank you so much for responding! And so quickly!
Okay, thank you - this is great to know! Yes, that’s what I was thinking - it may be easier to start by using a recipe that also uses yeast! Kind of takes the pressure off haha
The Stay At Home Con says
Holy amazing! I had to make some subs since I was low on ingredients. I used coconut sugar, ghee, and oat milk, used pretzel salt from the bottom of a bag of pretzels hahaha, (I'm not vegan haha but if someone wanted to make these vegan they absolutely could). They were better than any pretzel bun I've ever gotten from literally anywhere. My husband was so shocked, he was like that's it you're making these all the time.
Fran says
Easy! Beautiful!
Stuck to the parchment?
Thought about placing rolls on rack for 1-2 minutes and then move to prepped backing sheet.
Your thoughts?
Bottom cut off, all good.
Kyleigh Sage says
Oh I’m sorry to hear that! Placing them on a rack to drain should help! You could also use a silicone mat or grease the parchment paper
Aditi Bahl says
Loved the recipe. Tried these this weekend for lunch. Love fresh homemade bread. The recipe was easy to follow so, the result was also great. Thanks for sharing.
Kate says
I live in the area of Germany where every baker makes these types or bread rolls and pretzels. And finally I find a recipe to make them myself (even in English). Many thanks for sharing this recipe.
Moop Brown says
The texture of this bun looks great and it's easy to tell that it adds a new level of flavor and tastiness to any burger!