Warm weather is calling, and so is summer grilling! These Sourdough Discard Pretzel Buns are just as delicious as soft pretzels and perfect for making sandwiches or burgers. You can also make these as hamburger buns, or in a hoagie shape for sandwiches or hot dogs!
I’ve now made this recipe almost a dozen times. It’s so simple and delicious and everyone thinks they came from a bakery!
- Brandon
Why you'll love this recipe
- These Sourdough Discard Pretzel Buns are a great way to use up some of your sourdough discard. You can also easily adapt the recipe to use active sourdough starter instead, if you prefer!
- These buns can be shaped as round buns (great for burgers) or hoagie buns (great for sandwiches or hot dogs).
- Looking for a classic hamburger bun? Try my Sourdough Discard Hamburger Bun recipe!
- They freeze well, so you can make a batch, enjoy a few now, and save the rest for later!
- This recipe is very forgiving and great for beginner bakers, or baking with kids!
- These Sourdough Discard Pretzels are also a great beginner baker recipe!
Jump to:
Ingredients
Making these Sourdough Discard Pretzel Buns is very similar to making soft pretzels. The changes come in as you're shaping and baking them!
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Baking soda: You will add ⅔ cup baking soda to the water when you're boiling the buns. This is not a typo! Yes, it's really ⅔ cup! This is an important step to give the buns their classic chewy pretzel exterior.
- Flaky sea salt or pretzel salt: You can leave the salt off, if you prefer, but I love to sprinkle these buns with a bit of flaky sea salt. You can use pretzel salt or I like to use Maldon Sea Salt for these buns.
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather use active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times for this recipe.
- Substitute the egg wash - The egg wash is mainly there to help the salt stick to the buns. If you're not baking with eggs, you can use water or melted butter in place of the egg wash, or you can omit the egg wash entirely (and the flaky salt).
- Try this recipe in another classic pretzel shape with these Sourdough Discard Pretzels and Sourdough Discard Pretzel Bites!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Pretzel Buns
These Sourdough Pretzel Buns only have a few key steps. You'll be ready to go in no time!
- Step 1: Mix your dough, cover and let rise for 60-90 minutes, or until doubled in size.
- Step 2: Divide the dough into 8-10 equal pieces (8 pieces will give you larger buns; 10 pieces will give you smaller buns).
- Step 3: Using one palm for friction, roll each piece of dough into a smooth ball with the seam on the bottom. Once shaped, cover with plastic wrap or a clean kitchen towel and let rise for 20 minutes as you prepare the next steps.
- Step 4: Bring the baking soda and water to a boil. Boil each bun for 20-30 seconds on each side.
- Step 5: Score each bun with a sharp knife, bread scoring tool, or a pair of scissors. You can make an X shape or just a line across each buns. This doesn't need to be deep!
- Step 6: Brush each bun with egg wash, then sprinkle with flaky sea salt and bake until golden and crusty.
Variation: Sourdough Discard Hoagie Buns
You can easily shape these buns as hoagie buns, perfect for hot dogs or sandwiches!
Pictured below top: no egg wash or salt. Middle: egg wash only. Bottom: Egg wash and salt.
To make this variation:
- Step 1: After dividing the dough into 8-10 pieces, roll each piece of dough into a ball. Use both hands to roll the dough into a log, about 5 inches long. Cover and let rise for 20 minutes while you preheat the oven and prepare for the boiling step.
- Step 2: After boiling, score the buns with 3 lines across each. Continue with the baking directions as written below.
- Step 3: Egg wash is optional! You can make these buns with no egg wash, egg wash and no salt, or egg wash plus salt. You can see the difference in those options in the image above.
Top Tip: If you're shaping these as hoagie buns, try to place the seam of the dough on the bottom of the bun. If the seam is on the side or top, you'll see the buns "split," similar to the way soft pretzels split!
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be soft and completely smooth before the first rise. If it's not, your final buns will look a bit shaggy.
- Make sure the buns pass the float test. When you boil the buns, they should float in the water. They might float immediately, or they may sink to the bottom, then rise to the top. Either way, they're floating!
- If the buns don't float, cover the unboiled buns with a clean kitchen towel or plastic wrap and let rest for an additional 10 minutes, then try again.
- This is the same process you'd use if you were making Sourdough Discard Pretzels or Sourdough Discard Bagels!
- Score the dough lightly. This doesn't need to be deep - your goal is to break just the surface of the dough to let some of the steam escape while baking! You can score the buns in an X shape or with 1-2 lines across the top. I recommend using a bread scoring tool.
- The egg wash is optional. You can make these buns with no egg wash (and no flaky salt), just egg wash, or egg wash plus flaky salt.
- Bake until golden brown. If your buns are still looking a bit light (or even yellow from the egg wash), give them another 1-2 minutes in the oven!
Storage
Room Temperature Storage: If you're going to eat them quickly (the next day or so), store these buns in a paper bag at room temperature. You can put them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Once fully cooled, transfer the buns to a freezer-safe bag or container and freeze for up to 3 months. When you're ready to reheat, place them in the microwave for about 60 seconds or until they're soft and warm again.
Recipe FAQs
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough, check out these in-depth posts on how to feed your sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes, you can! To do so, omit the commercial yeast and replace the sourdough discard with active sourdough starter (1:1 substitution). You will also need to adjust the rise times.
Yes! There is a variations section above with directions on how to shape these as hoagie or hot dog buns.
Pretzel salt is great, or you can use a flaky sea salt, such as Maldon Sea Salt. I do not recommend using regular table salt, or even coarse table salt - the flakes are too small and they will just melt into the dough and taste overly salty.
Use either a sharp knife, a pair of scissors, or a bread scoring tool to make a line or an X on the top of the buns. This doesn't need to be deep, just deep enough to break the surface and allow steam to escape.
More Sourdough Discard Bun & Roll Recipes
If you tried these Sourdough Discard Pretzel Buns or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pretzel Buns
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk with 1 Tablespoon water beaten for an egg wash
- flaky sea salt for topping
Instructions
- Combine the warm water (1 cup + 2 Tablespoons) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes until the yeast begins to foam.
- Add the sourdough discard, flour and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).
- If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be soft, smooth and not sticky.
- Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
- Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Turn the dough onto a smooth, dry surface. Divide into 8-10 equal-sized pieces (8 for larger buns, 10 for smaller buns). Using one palm for friction, roll the dough into a ball with the seam on the bottom**. Place the buns on the prepared baking sheets and cover with plastic wrap or a clean kitchen towel to rise for 20 minutes while you prepare the next step.
- Preheat the oven to 425℉. Add ⅔ cup baking soda to 10 cups of water in a large pot and bring to a boil.
- Place the buns in the boiling water for 20-30 seconds on each side. You can likely boil several buns at once, but make sure they have room to float freely. A longer boil will create a thicker crust. The buns should float (called "passing the float test"); if not, see notes section below. Remove the buns from the water using a slotted spatula and shake off excess water. Return the buns to the baking sheet. Lightly brush each buns with egg wash and sprinkle with flaky sea salt.
- Use a bread scoring tool, sharp knife, or scissors to score an X or a line on top of each bun. This does not need to be deep - just enough to break the surface to allow steam to esacpe. It will expand as the buns bake.
- Bake for 14-16 minutes until a deep, golden brown (that classic pretzel color). Remove from the oven and let cool fully before serving.
Kelli E Walker says
Can I use bread flour?
Jessica Vogl says
It will work! They won't be as light and fluffy, but more chewy.
M says
I made these with active starter and did a cold proof in the fridge overnight. Perfection!
Michelle says
Same here, went out perfect!
Dear Jess, thank your for the recipe.
Jeanette Hammontree says
Hi there, are the nutrition facts provided for 8 or 10 buns?
Jessica Vogl says
The nutrition facts are for 8 buns.
Jamie says
Hi, so excited to make these today. Can you sub bread flour for the all-purpose flour?
Jessica Vogl says
It will work, but your buns will be crustier / chewier than if you used AP flour.
Ifigenia says
This recipe is amazing.! It comes super easy together no sticky dough at all and th end result tastes identical to pretzels!
Isabella says
I don’t have kosher salt, can I use sea salt instead?
Jessica Vogl says
If it's a fairy fine-grain sea salt, yes! If it's a coarser grain (like Maldon Salt), I wouldn't recommend using that in the dough - it's more for finishing.
Bernie Bisbee says
I made these buns today! Haven’t tasted them yet but they look great! They were very easy to make! I didn’t need to add any extra flour!
Thanks for the recipe!
Catherine B says
I made a half recipe and they turned out beautifully! I've already had people ask for the recipe based just on the photo I posted. I wish I could attach my picture to show that an amateur's can come out great, too.
You know it's a good recipe when someone takes the time to write out how much they like it.
Jean says
I made these yesterday, had to kneed by hand as it kept crawling up my dough hook. As soon as I started needing by hand it smelt like pretzels and I was impressed. The dough doubled in 90 minutes and I split into 10. I made 5 round buns and 5 hotdog/hoagie buns. My son right away said 'we should have ham & cheese on these for dinner!' One on my favorites. This is the only pretzel recipe I will use now.
Daniel Nist says
Have you ever used malt powder in the recipe,or malt syrups in the water
Jessica Vogl says
I have not!
Sascha says
Could I increase the amount starter and eliminate the yeast ?
Jessica Vogl says
To make these with active starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
Danni says
I’ve tried this recipe out a couple times and each time it’s amazing! I love the texture of the bread and how relatively easy it is to come together!
Lindsay says
I made these on a whim since I wanted to get rid of a lot of discard. I took a risk and swapped out butter for EVOO and used pure oat milk instead of egg wash (we don't usually eat much dairy or eggs) and they still turned out delish! I wasn't sure when I first started mixing the dough in my mixer, but once I took it out and kneaded it by hand it came together properly. The oat milk wash didn't yield quite as dark of a color as an egg wash would have, but they're delicious nonetheless!