This quick and easy recipe makes the most delicious amber-colored Sourdough Discard Pretzel Buns. Using excess sourdough discard and finishing the buns with a brushing of butter deepens their rich, savory flavor even more. With an unmistakable pretzel flavor and a delightfully chewy crumb, these buns will take your burgers to the next level.
Jump to:
- What Makes These Pretzel Buns vs Plain Buns
- Why I Love This Recipe
- Ingredients and Substitutions
- Can I leave the yeast out if I use an active sourdough starter?
- Baking with Sourdough Discard
- How to make Sourdough Discard Pretzel Buns
- Baker's Tips
- Make Ahead Instructions
- How to Store Pretzel Buns
- Recipe FAQs
- You may also like
- Sourdough Discard Pretzel Buns Recipe
What Makes These Pretzel Buns vs Plain Buns
Pretzel buns stand out because they are dipped in an alkaline solution before baking. Traditionally, this solution is made with food-safe lye, which I use in my Sourdough Pretzel recipe. This process raises the dough's pH, bringing out a richer flavor, deeper color, and a better texture in the final bread.
Since I'm prioritizing ease for this recipe, I developed it using a pantry staple: baking soda. While baking soda doesn’t replicate the exact taste and texture of lye, it still provides that distinctive pretzel flavor and a deep amber crust.
Why I Love This Recipe
- Mixed by hand. No special equipment required!
- Quick and easy bake with no rise time.
- Delicious way to use excess sourdough starter.
- Soft buns with delicious pretzel flavor.
Ingredients and Substitutions
Bread flour: High protein content creates chewy buns with a shiny, crust. Refrain from substituting all-purpose flour or your buns will be wrinkly and more brioche-like.
Sourdough discard: Both active sourdough starter and sourdough discard will work for this recipe. If you don’t have a sourdough starter, just add 56 grams of water and 56 grams of flour to your dough.
Milk: I developed this recipe using whole milk, feel free to use skim milk or your favorite plant-based milk.
Active-dry yeast: Active-dry yeast and instant yeast will work for this recipe.
Baking soda: When mixed with hot water, baking soda creates an alkaline solution that gelatinizes dough, giving pretzels their signature flavor and amber color. You can also use lye, check out my sourdough pretzel recipe for instructions on how to use it safely.
Pretzel salt: Large-grain salt that doesn't dissolve easily when baked and retains its crunchy texture and distinctive appearance on the surface of the pretzel. You can use flaky sea salt, but it will break down in the oven.
See the recipe card for detailed ingredient information.*
Can I leave the yeast out if I use an active sourdough starter?
Yes, you can use an active sourdough starter in this recipe without adding commercial yeast. However, you'll need to extend the rise times in the recipe, as the fermentation process will take longer. For example, instead of a 20-minute rest time, your dough will probably take about 4 hours. This is because wild yeast in the sourdough starter ferments slower than commercial yeast.
Baking with Sourdough Discard
Sourdough discard is any portion of your sourdough starter not used to make bread. Since it’s used more for flavor and not for its leavening abilities in this recipe, you can use your sourdough discard straight from the refrigerator. You don’t need to activate or feed your sourdough starter before using it in this recipe.
If you love quick and easy sourdough discard bread recipes, try my Sourdough Discard Bagels, Sourdough Discard English Muffins and Sourdough Discard Challah.
How to make Sourdough Discard Pretzel Buns
STEP 1: Make the Dough
Activate the yeast. Whisk in sourdough discard and milk. Fold the dry ingredients in. Knead the butter into the dough.
STEP 2: Knead the dough
Knead the dough until smooth, this may take about 10 to 15 minutes. Round the dough into a tight ball.
Tip
Gluten development is essential to shiny, smooth pretzels. Try your best to make sure your dough is as cohesive and supple as possible before shaping.
STEP 3: Shape the buns
Divide the dough into 6 portions. Flatten the dough into a rough rectangle. Fold the corners into the center. Turn the dough over and round the ball until the seam on the bottom seals.
STEP 4: Water bath
Place the dough on a parchment-lined baking sheet, flatten the dough into a round disc. Dip the dough into the baking soda solution for 1 minute. Drain the dough before returning them to the baking sheet.
STEP 5: Bake the buns
Sprinkle pretzel salt and score an "X" on top of the dough. Bake the dough at 420 F for 5 minutes, turn the temperature down to 375 F and bake for an additional 10 minutes. Brush the hot buns with butter.
Baker's Tips
Weigh your ingredients: Measuring with a scale is much more accurate than using cups and tablespoons.
Make sure your yeast is fresh: Commercial yeast has a shelf life, make sure yours is not expired or your dough will not rise.
Build dough strength: A strong gluten network is essential for smooth, shiny pretzel buns. Try your best to knead your dough until the dough looks as uniform and feels as supple as possible before shaping.
Don’t overproof the dough: Much like Sourdough Discard Bagels and Sourdough Discard Pretzels, these buns do not need to rise for a long period of time. Letting your dough rise for too long will result in wrinkly, dull pretzel buns.
Brush pretzels with butter: This softens the crust and infuses the buns with a rich, buttery flavor. If you've tried my Sourdough Pretzel Bites, you already know how delicious this can be.
Make Ahead Instructions
To make these ahead, after making and kneading the dough, cover and transfer the dough to the refrigerator. When ready to bake, shape the buns and give the dough a water bath. Proceed with the normal baking instructions.
How to Store Pretzel Buns
Pretzel buns are best eaten fresh, especially if you use pretzel salt. But, they will store well in a brown paper bag for up to 2 days.
Recipe FAQs
There are two common reasons why your pretzel buns might turn out wrinkly: an underdeveloped gluten network or over-proofed dough. To prevent this, knead the dough until it’s smooth and avoid letting it rise for too long. Keep in mind that pretzel dough often requires a shorter proofing time than other types of dough.
Absolutely! Active starter works for this recipe as well, if you don’t keep a sourdough starter, simply add 56 grams of water and 56 grams of bread flour to your dough.
Absolutely! Although I prefer to bake with my hands, making pretzel buns with a mixer is preferable. Using a mixer builds a stronger gluten network and results in buns with a smoother, shinier crust.
To use a mixer:
1. Activate the yeast.
2. Using a dough hook, add the wet ingredients, flour, and salt until the dough comes together.
3. With the mixer on, add the butter in 1 tablespoon at a time.
4. Continue kneading with the dough hook until the butter is absorbed and a cohesive dough forms and clings to the hook.
5. Turn the dough out on a clean work surface and knead for 5 minutes or until the dough looks smooth.
6. Round the dough into a tight ball and let it rest for 20 minutes.
7. Continue with the recipe as instructed.
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Sourdough Discard Pretzel Buns Recipe
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Ingredients
Dough
- 113 grams water warm
- 7 grams active-dry yeast 1 packet
- 25 grams dark brown sugar
- 56 grams milk
- 113 grams sourdough discard
- 360 grams bread flour
- 6 grams salt
- 28 grams unsalted butter softened
Alkaline Bath
- 64 oz water
- 60 grams baking soda
Topping
- 15 grams pretzel salt
- 14 grams unsalted butter softened
Click US Customary to view volume measurements
Instructions
- Active the yeast: Whisk the brown sugar, water and active dry yeast together. Cover the bowl and let the yeast activate for 10 to 15 minutes until the mixture appears foamy.113 grams water, 7 grams active-dry yeast, 25 grams dark brown sugar
- Make the dough: Whisk the wet ingredients into the yeast mixture.56 grams milk, 113 grams sourdough discard
- Fold the bread flour and salt in until no dry traces of flour remain.360 grams bread flour, 6 grams salt
- Knead until a cohesive dough forms, about 3 minutes.
- Knead the butter into the dough 1 tablespoon at a time. The dough will initially feel greasy and get progressively smooth and less sticky as the butter is absorbed. This may take a few minutes. Cover the dough and let it rest for 20 minutes.28 grams unsalted butter
- Prep: Preheat the oven to 420 F and line a large baking sheet (18 by 13 inches) with parchment paper.
- Strengthen the dough: Knead the dough for 5 to 10 minutes, try your best to get the dough to appear as smooth as possible, or your pretzel buns will have a wrinkly appearance once baked.
- Shape the dough: Divide the dough into 6 even portions. Working with one portion of dough at a time, flatten the dough into a rough rectangle, fold the corners towards the center and pinch the seam shut. Flip the dough over, cup it with the palm of your hand and drag it on the surface in a circular motion until the seam on the bottom is completely sealed and the surface of the dough appears taut and smooth.
- Arrange the dough on the baking sheet. Flatten the dough and cover with plastic wrap to prevent the dough from drying out.
- Water bath: Bring water to a boil and transfer to a large heat-proof mixing bowl. Whisk the baking soda into the hot water until completely dissolved.64 oz water, 60 grams baking soda
- Working with one portion at a time, dip the dough into the baking soda bath. Using a spatula or your fingertips, keep the dough submerged in the water for 1 minute. Transfer the dough to a wire rack and drain any excess moisture for a few minutes.
- Return the dough to the prepared baking sheet. Repeat with the remaining portions of dough. Arrange the dough a few inches apart, they won't rise a lot but this will prevent them from sticking together.
- Sprinkle pretzel salt on top of the buns. Using a lame fitted with a sharp blade or a paring knife, score an “X” on top of each bun.15 grams pretzel salt
- Bake the buns: Bake the pretzel buns at 420 F for 5 minutes. Turn the temperature down to 375 and continue baking for 10 to 15 minutes or until the buns appear a dark, golden brown and the center of the buns measure 190 to 200 F when probed with an instant-read thermometer.
- Serve: Brush the baked buns with butter and serve.14 grams unsalted butter
- Store: There buns are best enjoyed the day they are baked, especially if you're using pretzel salt. Store any leftovers in a brown paper bag for up to 2 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Commercial yeast has a shelf life, make sure yours is not expired or your dough will not rise,
- A strong gluten network is essential for smooth, shiny pretzel buns. Try your best to knead your dough until the dough looks as uniform and feels as supple as possible before shaping.
- To make these buns ahead of time, make the dough as instructed, cover the bowl with plastic wrap and refrigerate for up to 16 hours. Shape when ready and bake as instructed.
- These buns do not need to rise for a long period of time. Letting your dough rise for too long will result in wrinkly, dull pretzel buns.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Kim says
I upped my starter (and used active) and eliminated the yeast. Turned out so beautiful and delicious!
Hannah Dela Cruz says
So glad you tried it with an active starter and the recipe worked well!