Sourdough pretzel buns are soft, chewy, and full of rich flavor with that classic pretzel-style crust. The sourdough starter adds depth and a subtle tang that makes these buns especially delicious for sandwiches or burgers. With their golden brown exterior and tender interior, they are a wonderful homemade alternative to store-bought buns.
These buns are perfect for serving with grilled meats, deli sandwiches, or even alongside soups and salads. Once you try homemade sourdough pretzel buns, they may quickly become a favorite in your kitchen.
Ingredients:
- 1/2 cup sourdough starter (100g)
- 1 cup water (230g)
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 3 1/2 cups flour (450g)
Baking Soda Bath:
- 4 cups water
- 1/4 cup baking soda
How to make Sourdough Pretzel Buns
In a large mixing bowl, combine the sourdough starter, water, sugar, salt, and flour. Knead the dough for about 20 minutes until it becomes smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
Place the dough in a lightly greased bowl and cover. Allow it to rise at room temperature for about 8–12 hours, or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
Shape each piece into a smooth ball by pulling the edges of the dough toward the bottom and gently rolling it on the counter to create surface tension.
Place the shaped buns on a parchment-lined baking sheet and cover lightly. Let them rest for about 30–45 minutes.
Pretzel Bath
Preheat the oven to 425°F.
Boil 4 cups of water in a kettle and pour into a large bowl. Add the baking soda and stir until its dissolved.
Carefully place each dough ball into the boiling water for about 30 seconds, flip it and leave it in for 30 more seconds, then remove it with a slotted spoon and return it to the baking sheet.
Once all the buns have been bathed, use a sharp knife or bread lame to cut a small X or single slash on the top of each bun. Sprinkle with coarse salt if desired.
Baking the Pretzel Buns
Bake the buns for 18–22 minutes, or until they are deep golden brown.
Remove from the oven and allow the buns to cool on a wire rack before serving.
Serving Ideas
Sourdough pretzel buns are excellent for burgers, pulled pork sandwiches, deli meats, or grilled chicken. They also make a delicious side for hearty soups and stews.
You can slice them and toast lightly with butter, or use them as a base for breakfast sandwiches.
Tips for Success
Make sure the dough is smooth and elastic before the first rise. Proper kneading helps develop the structure needed for soft, fluffy buns.
Do not skip the baking soda bath, as it gives pretzel buns their signature chewy crust and deep golden color.
Allow the buns to cool slightly before slicing so the interior texture can set properly.
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