If you love my 100% sourdough pretzel buns but don’t always have time for a long fermentation, these Quick Sourdough Discard Pretzel Buns are for you! This recipe is based on my original sourdough version but uses sourdough discard and a little yeast to create the same irresistibly soft, chewy texture and deep golden pretzel crust in a fraction of the time.
They’re perfect for piling high with burgers, sandwiches, or simply enjoying warm with a pat of butter. Whether you’re looking to use up extra sourdough discard or need homemade buns for dinner tonight, this recipe delivers all the classic pretzel bun flavor without the long wait.
Why You’ll Love This Recipe
- Quick and convenient. Enjoy homemade pretzel buns in just a few hours with the help of yeast.
- Perfect for sourdough discard. A delicious way to use up extra discard instead of throwing it away.
- Great for burgers and sandwiches. Sturdy enough for your favorite fillings yet wonderfully soft.
- Based on my original recipe. All the flavor of my 100% sourdough pretzel buns in a faster, same-day version.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in this recipe. Since the yeast provides the rise, either active starter or discard will give you great results.
Can I use active dry yeast instead of instant yeast?
Absolutely. Dissolve the active dry yeast in the water with the sugar and let it sit for 5–10 minutes before mixing in the remaining ingredients.
Why do I need to boil the buns in baking soda water?
The baking soda bath is what gives pretzel buns their signature chewy crust, deep golden color, and classic pretzel flavor.
Can I freeze these pretzel buns?
Yes! Let the buns cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and warm before serving.
How should I store leftover pretzel buns?
Store them in an airtight container or bag at room temperature for up to 3 days. For longer storage, freeze them.
Can I make smaller slider buns?
Yes! Simply divide the dough into smaller portions and reduce the baking time by a few minutes, keeping an eye on the color and checking for doneness.
How to make quick sourdough discard pretzel buns: step-by-step
Baker’s schedule:Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape the buns,let rise for 20-30 minutes, then bake.
Ingredients
- 7 grams instant yeast (or active dry, but instant is faster)
- 220 grams water (room temperature)
- 100 grams sourdough starter discard (room temperature)
- 24 grams sugar
- 9 grams salt
- 400 grams bread flour
- 28 grams unsalted butter (softened)
- 1 tablespoon of pretzel salt for topping (coarse salt can work too)
For the water bath:
- 8 cups water
- 1/2 cup baking soda
equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Dough scraper or bench scraper
- Slotted spoon
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast,water, sourdough discard, and sugar. Whisk until mostly mixed.
- Next, add the salt, flour, and softened butter and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes.
Knead the dough
- After the dough has rested, knead it on a clean surface until it becomes smooth (3-5 minutes). Try not to use too much additional flour here.
- Place the kneaded dough in a bowl coated with butter, cover it, and let it rest until doubled (60-90 minutes).
Shape the sourdough discard pretzel buns
Need more time? The proofed pretzel bun dough can be refrigerated overnight and shaped/baked the following day.
- When ready to shape the pretzel buns, line a large baking sheet with parchment paper.
- Divide the dough into 8 equal pieces using a food scale.
- Shape each dough piece into a ball, starting by pinching the seams together into the center.
- Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
- Place each dough ball on the parchment paper lined baking pan and cover it loosely with oiled plastic wrap, a damp tea towel, or these proofing bags and let them rest until nice and puffy (20-30 minutes).
Boil and bake the sourdough discard pretzel buns
- Preheat the oven to 425 degrees F.
- While the sourdough discard pretzel buns are resting, bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot.
- Cut the parchment paper into individual squares to easily transfer each pretzel bun into the water bath.
- Boil 2-3 pretzel buns at a time 1 minute on each side.
- Transfer each pretzel bun to a parchment paper lined pan and sprinkle with pretzel salt while still wet so the salt sticks.
- Using a sharp knife. razor blade, or bread lame score a signature “X” on each pretzel bun.
- Bake the sourdough discard pretzel buns for 15-20 minutes or until a deep golden brown. The internal temperature should reach 190–195°F (88–91°C).
- Allow the sourdough discard pretzel buns to cool completely before enjoying!
- Sourdough discard pretzel buns are best enjoyed the day of but typically last 2-3 days at room temperature when stored in an airtight container or tightly wrapped.
- How to freeze: Let the pretzel buns cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5–10 minutes before serving for the best texture.
More sourdough recipes like this
- Sourdough Discard Hamburger Buns (2 hour recipe!)
- Easy Sourdough Discard Hot Dog Buns
- Easy Sourdough Discard Hoagie Rolls (so soft!)
- Easy Sourdough Discard Bagels (2 hour recipe!)
Quick Sourdough Discard Pretzel Buns (soft and fluffy!)
Make these quick sourdough discard pretzel buns with yeast for soft, chewy, bakery-style buns with a golden pretzel crust, perfect for burgers, sandwiches, or enjoying warm with butter.
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Dough scraper or bench scraper
- Slotted spoon
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster )
- 220 grams water (room temperature or lukewarm )
- 100 grams sourdough discard (room temperature)
- 24 grams sugar
- 9 grams salt
- 400 grams bread flour
- 28 grams unsalted butter (softened)
- 1 tablespoon pretzel salt or coarse salt (for topping)
For the water bath
- 8 cup water
- 1/2 cup baking soda
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast,water, sourdough discard, and sugar. Whisk until mostly mixed.
-
Next, add the salt, flour, and softened butter and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes.
Knead the dough
-
After the dough has rested, knead it on a clean surface until it becomes smooth (3-5 minutes). Try not to use too much additional flour here.
-
Place the kneaded dough in a bowl coated with butter, cover it, and let it rest until doubled (60-90 minutes).
Shape the sourdough discard pretzel buns
-
Need more time? The proofed pretzel bun dough can be refrigerated overnight and shaped/baked the following day.
-
When ready to shape the pretzel buns, line a large baking sheet with parchment paper.
-
Divide the dough into 8 equal pieces using a food scale.
-
Shape each dough piece into a ball, starting by pinching the seams together into the center.
-
Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
-
Place each dough ball on the parchment paper lined baking pan and cover it loosely with oiled plastic wrap, a damp tea towel, or these proofing bags and let them rest until nice and puffy (20-30 minutes).
Boil and bake the sourdough discard pretzel buns
-
Preheat the oven to 425 degrees F.
-
While the sourdough discard pretzel buns are resting, bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot.
-
Cut the parchment paper into individual squares to easily transfer each pretzel bun into the water bath.
-
Boil 2-3 pretzel buns at a time 1 minute on each side.
-
Transfer each pretzel bun to a parchment paper lined pan and sprinkle with pretzel salt while still wet so the salt sticks.
-
Using a sharp knife. razor blade, or bread lame score a signature “X” on each pretzel bun.
-
Bake the sourdough discard pretzel buns for 15-20 minutes or until a deep golden brown. The internal temperature should reach 190–195°F (88–91°C).
-
Allow the sourdough discard pretzel buns to cool completely before enjoying!
-
Sourdough discard pretzel buns are best enjoyed the day of but typically last 2-3 days at room temperature when stored in an airtight container or tightly wrapped. To avoid the pretzel salt absorbing into the bun, I recommended freezing immediately after cooling.
-
How to freeze: Let the pretzel buns cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5–10 minutes before serving for the best texture.
Notes
- Discard age: Fresh discard (up to about a week old) works best. Older discard will produce a tangier flavor.
- Instant vs. active dry yeast: If using active dry yeast, dissolve it in the water with the sugar and let it sit for 5–10 minutes before mixing. Instant yeast can be mixed directly with the ingredients.
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