Sourdough Pretzel Buns

Golden, glossy, and sprinkled with just the right amount of coarse salt, these sourdough pretzel buns are as beautiful as they are delicious. Whether you’re crafting the ultimate burger, pairing them with a hearty soup, or simply enjoying one fresh from the oven, these buns deliver that signature pretzel flavor with a soft, fluffy interior.

Made with the tangy depth of sourdough and a classic pretzel boil, they strike the perfect balance of chewy and tender. Easy to shape and bake, they’re a guaranteed crowd-pleaser and a fun twist on traditional bread baking.

Why I love this recipe

• Versatility: These buns can easily be transformed into pretzel bites, classic pretzels, or even slider rolls for endless options.

• 100% Sourdough Goodness: Made with a long fermentation process, they’re naturally leavened, making them easier to digest and healthier for the gut.

• Perfect Texture and Flavor: The chewy crust, soft interior, and tangy sourdough flavor create a pretzel bun that’s truly irresistible.

• Fun to Make: Shaping, boiling, and baking these buns is a rewarding and enjoyable baking project.

Different ways to enjoy sourdough pretzel buns

• Classic Burgers: Elevate your burger game with a soft, chewy pretzel bun that holds up to all the toppings.
  
• Snack Option: Slice and dip into mustard, cheese sauce, or hummus for a savory treat.

• DIY Pretzel Pizza: Split the bun, top with marinara, cheese, and toppings, then toast for a quick mini pizza.

• Gourmet Sandwiches: Perfect for deli meats, roasted veggies, or even a grilled cheese twist.

How to make sourdough pretzel buns

**Ensure your sourdough starter has been fed and is at its peak (active and bubbly) before mixing the dough.**

Baker’s schedule: Mix the dough in the AM, allow it to double in size, refrigerate overnight. The following morning shape (let rest until puffy), and bake.

Ingredients

• 220 grams water (room temperature)
• 100 grams sourdough starter (active and bubbly)
• 24 grams sugar
• 9 grams salt
• 400 grams bread flour
• 28 grams unsalted butter (softened)
• pretzel salt for topping

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

Mix the dough

• To a mixing bowl add the water and stir in the sugar and sourdough starter until mostly dissolved.

• Next, add the salt, flour, and softened butter and mix until a shaggy dough is formed. A stand mixer can be used, be sure not to overwork the dough.

• Cover the mixture and let it rest for 30-45 minutes.

Knead the dough

• After the dough has rested, knead the dough for 5-7 minutes or until it comes together & is not as sticky. Try not to use much additional flour. The dough should come together nicely with a little elbow grease.

• Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.

Stretch and folds

• If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.

• I recommend doing 1-2 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise or until doubled in size.

Refrigerate the dough or shape & bake

• Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.

• The dough can also be shaped, covered, and placed in the refrigerator overnight to bake for the following day. These proofing bags are a lifesaver for placing large trays in the fridge!

• Alternatively the dough can be shaped and baked the same day. Proceed to shaping steps below.

How to shape sourdough pretzel buns

• Line a large baking sheet with parchment paper and spray a little non stock oil on it. Cut your dough into 8 equal pieces (mine were around 96 grams each).

• 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 (1-2 hours).

If removing the dough from the refrigerator and shaping the following day the sourdough pretzel buns may need more time to puff up. Try putting them in a warm spot like the oven with the light on.

Boil and bake the sourdough pretzel buns

• Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

• Once the sourdough pretzel buns are ready, 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 3 pretzels at a time 1 minute on each side.

• Transfer each pretzel bun to the 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 pretzel buns for 15-25 minutes or until deep golden brown.

• Sourdough 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.

More sourdough recipes

• Sourdough Hamburger Buns
• Sourdough Pretzels (so soft & chewy!)
• Sourdough Hoagie Rolls [Sourdough Sandwich Rolls]
• Stuffed Sourdough Cheese Buns (with garlic butter)