I adapted my Sourdough Soft Pretzel recipe to bring you these delicious sourdough pretzel buns! These sourdough pretzel buns are soft and fluffy, but still have that signature pretzel taste and chewy texture. The hands on time is minimal and since we use commercial yeast along with the sourdough starter and the dough only has to rise for an hour. So in about 2 hours, you can be ready to eat burgers! Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
Note: For all of my sourdough recipes, I measure the ingredients in grams because it's more accurate. If you don't have a kitchen scale, I highly recommend getting one!
Ingredient Notes
- 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.
- 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 and bagels their distinct flavor and shiny crust.
- Pretzel salt - This is a MUST! 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!
making the dough
Using a stand mixer with a dough hook attachment, combine all dough ingredients and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes but variable by machine). The dough should be slightly sticky. If it's too dry and won't come together, add an additional teaspoon or two of milk.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
shaping the pretzel buns
After the dough has risen slightly, divide into 6 equal pieces (about 135 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise. Let the buns rest for about 10 minutes before boiling.
boiling the pretzel buns
Do not skip this step! It might seem unnecessary, but this is what gives the pretzel buns that signature look and texture.
Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for 45 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 3 at a time.
Place the boiled buns on a parchment lined baking sheet, using a bread lame or sharp knife score an X into the top and then sprinkle with pretzel salt.
bake the pretzel buns
Bake at 350°F for 30-35 minutes or until golden brown on top!
The buns are best eaten the same day but will keep for up to 3 days in an airtight container at room temperature.
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 my chipotle beer braised beef or even an impossible burger! The beauty of these buns is that they taste good with just about anything.
You also can't go wrong with a cold beer and some truffle fries!
More Sourdough Recipes
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Sourdough Pretzel Buns
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 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 all dough ingredients (starter, flour, milk, 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 but variable by machine). 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 (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 6 equal pieces (about 135 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise a little. Let the buns rest for about 10 minutes before boiling.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for 45 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.
- Sprinkle the pretzel buns with coarse pretzel salt and bake at 350°F for 30-35 minutes. The buns should be golden brown on top.
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!