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 round buns (great for burgers), or in a hoagie shape for sandwiches or hot dogs!
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Hamburger Buns, Sourdough Discard Garlic Rolls, and this Sourdough Discard Pizza Dough.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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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!
- These buns can be shaped as round buns (great for burgers) or hoagie buns (great for sandwiches or hot dogs).
- 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!
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!
- Brown sugar: This is to feed and activate the yeast. You could also use granulated sugar, dark brown sugar, or honey.
- Active dry yeast: Even though we are using sourdough discard, we still need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably. If you choose to use active sourdough starter instead of discard, you will omit the yeast.
- 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.
- 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.
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
Substitutions
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 commercial yeast and replace the sourdough discard with active sourdough starter (1:1 substitution). You may 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 in place of the egg wash, or you can omit the egg wash entirely (and the flaky salt).
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!
Mix your dough, cover and let rise for 60-90 minutes, or until doubled in size.
Divide the dough into 8-10 equal pieces (8 pieces will give you larger buns; 10 pieces will give you smaller buns).
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.
Bring the baking soda and water to a boil. Boil each bun for 20-30 seconds on each side.
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!
If using, brush each bun with egg wash, then sprinkle with flaky sea salt and bake until golden and crusty.
Pictured top: no egg wash or salt. Middle: egg wash only. Bottom: Egg wash and salt.
Variation: Hoagie Buns
You can easily shape these Sourdough Discard Pretzel Buns into hoagies, perfect for sandwiches or hot dogs.
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.
After boiling, score the buns with 3 lines across each. Continue with the baking directions as written below.
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 this section.
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.
- 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.
- 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!
What is sourdough discard?
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.
This recipe is made 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.
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.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to mix the dough, but this is optional. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand. Use a kitchen scale to measure the sourdough discard. You'll also need a large pot to boil the buns (I use a Staub 5.5 Quart Cocotte), and a slotted spoon or spatula.
You can use a sharp knife or scissors to score the buns. I recommend using a bread scoring tool (this is the one I used!) to make clean, sharp lines.
Finally, you'll need two half-sheet baking pans (I like these Half-Sheet Pans from USA Pan) lined with parchment paper or a Silpat mat.
kitchen essentials
My Favorite Bread Scoring Tool
Use a bread scoring tool to get clean, sharp lines on your buns!
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 FAQ
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.
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.
Heather
WOW. just wow. I never write recipe comments/reviews but this deserves one! These buns are SO easy and a great way to use up some discard. I sped up the first rise by about -20 mins by using the “proof” setting on my oven and then letting the second rise go about 5+ mins longer. These buns were very forgiving and the crumb turned out consistent, fluffy and perfect. Just what we wanted! I also only baked them for 14 mins but swapped and turned both trays halfway through.
Jessica Vogl
Aw this made my day - thank you! And I'm so glad you loved them!
Taylor
Do you know how many calories each bun would be?
Jessica Vogl
I don't have that at the moment!
Christianne McKinnon
How long do I let these rise if I use active starter?
Cheesegirl
Literally making the buns right now. Used active dry yeast and let rise 75 mins and buns turned out perfectly. Second time making these buns and this recipe is a ten!
Abby Bumpus
I just made these with active starter and put the dough together the night before I planned to serve them - once the dough was kneaded I let them rise on my counter overnight (for me that was 10 hours in a 72 degree kitchen), in the morning I shaped them into 8 buns and popped them in the fridge on a sheet pan for a few hours. I took them out of the fridge about an hour before I was ready to bake them. They turned out so soft with the perfect pretzel crust! You could probably do without the fridge rise and just let them rest on the counter after shaping, I only put them in the fridge because I wasn’t going to be able to bake right away. Will definitely make these again and again!
Brandon
I’ve now made this recipe almost a dozen times. It’s so simple and delicious and everyone thinks they came from a bakery. I’ve tried recipes from other websites but I keep coming back here for all my sourdough discard recipes. I’ve almost tried them all.
Deanna
This is by far my evil. I’m wonder if I can freeze the dough after forming to make later. After a day or so they get kind of wrinkly , freezing would allow me to make them in batches over the course of the week. Thoughts?
Jessica Vogl
I'd recommend freezing them after you bake, then you can reheat a bun whenever you need it! But yes, you could also freeze the dough after forming and then boil / bake when you'd like them. If you do, make sure they come to room temperature after thawing, and that they pass the float test when you boil.
Brittnie Ritter
If I make these using fed & active sourdough, can I omit the yeast and let them rise for longer?
Jessica Vogl
Yes, that should work!
Sarah T
My kids are already asking me to make them again! It has been 6 days since the first batch.
Teresa
These were delicious! Instructions were clear and easy to follow. I used a specialty flour called Yecora Rojo and they are caramel brown outside and a beautiful soft white crumb inside. Thanks for the recipe.
Angeli Sivaraman
These turned out so well!!! I am amazed. Thank you so much for the recipe!
Krista
Mine came out delish!! I live at 10k ft so I made a few adjustments for high altitude and I’m really pleased with how they turned out! Thanks for the recipe!
Jessica Vogl
Amazing! Glad to hear it worked out!
Courtney
I just finished making these and I’m super happy with how they turned out. My 2nd recipe if yours but first success lol. I can’t wait till my sandwich.
Jessica Vogl
So glad you like them! Would love to know what other recipe you tried that didn’t work out, in case it needs some editing!
Lauren
20oz of flour was no where close to the amount I needed to make this a “dough” at 20oz it was more of a thin batter. Added more flour… we will see how it turns out
Jessica Vogl
Thank you for flagging! I want to make sure you're only using one cup of water in the dough (the 10 cups of water is for boiling the pretzels)? I've updated the recipe card to make this a bit more clear in case that's what was confusing.
Heather M.
I made these this afternoon with great apprehension…I am the worst at baking any type of bread, other than banana bread…haha, but these turned out amazing! My presentation needs work but they were soft in the inside with that chewy/tangy pretzel texture outside…so good!! Thank you so much for the easy to follow recipe 🙂
Jessica Vogl
So glad they were tasty! Thanks for sharing, Heather!