Warm weather and summer grilling are here — these Sourdough Discard Pretzel Buns deliver a crisp, dark pretzel crust with a soft, fluffy interior, making them ideal for burgers, sandwiches, or hot dogs. Shape them as round hamburger-style buns or as longer hoagie rolls to suit your meal.
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
Why you’ll love this recipe
- These pretzel buns are a smart way to use your sourdough discard, and the recipe can easily be adapted to use active sourdough starter if you prefer.
- You can shape them as round buns for burgers or as hoagie-style rolls for sandwiches and hot dogs.
- They freeze well, so you can bake a batch, enjoy some now, and keep the rest for later.
- The method is forgiving and great for beginner bakers or for baking with kids.
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Ingredients
Making these pretzel buns is much like making soft pretzels; the main differences are in shaping and the baking soda bath step that gives the crust its signature chew and color.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a starter fed at a 1:1 flour-to-water ratio; if your starter follows a different ratio, small adjustments may be needed.
- Baking soda: The buns are briefly boiled in water with baking soda—use 2/3 cup baking soda in the water. This step is essential for the pretzel crust and color.
- Flaky sea salt or pretzel salt: Optional, but it adds the classic finishing touch. Sprinkle lightly after the egg wash if desired.
See the full recipe section below for exact quantities and step-by-step instructions.
Substitutions & Variations
This recipe is adaptable. A few common swaps and variations:
- Active sourdough starter: Replace the sourdough discard with 200g active starter and omit the added yeast. Increase rise times accordingly.
- Egg wash alternatives: The egg wash helps salt adhere and gives color, but you can use water or melted butter, or omit it entirely for an egg-free option.
- Other pretzel ideas: Try shaping small pretzel bites or pigs in a blanket using the same basic dough.
How to Make Sourdough Discard Pretzel Buns
The process is straightforward: mix, rise, shape, boil in a baking-soda bath, score, and bake. Follow these key steps for reliable results.
- Step 1: Mix the dough, then cover and let it rise for 60–90 minutes, until doubled.
- Step 2: Divide the dough into 8–10 equal pieces (8 for larger buns, 10 for smaller).
- Step 3: Shape each portion into a smooth ball using your palm for friction, placing the seam on the bottom. Cover and rest 20 minutes.
- Step 4: Bring the baking soda and water to a boil, then boil each bun 20–30 seconds per side.
- Step 5: Score each bun lightly with a sharp knife, scoring tool, or scissors (an X or single line works fine).
- Step 6: Brush with egg wash (or alternative), sprinkle with flaky salt if desired, and bake until deep golden and crusty.
Variation: Sourdough Discard Hoagie Buns
To make hoagie-style rolls, shape the dough into small logs instead of balls. These are perfect for hot dogs or long sandwiches.
Top: no egg wash or salt. Middle: egg wash only. Bottom: egg wash and salt.
Variation steps:
- Step 1: After dividing, roll each piece into a ball, then use both hands to form a log about 5 inches long. Cover and let rise 20 minutes while you preheat and prepare the baking-soda bath.
- Step 2: After boiling, score each roll with three light lines across the top, then bake as directed.
- Step 3: Egg wash is optional; you can bake plain, with egg wash only, or with egg wash plus flaky salt depending on your preference.
Top Tip: For hoagie shapes, place the seam on the bottom so the buns bake evenly and don’t split along the side.
Expert Baking Tips
- Knead until smooth: The dough should be soft and fully smooth before the first rise to avoid a shaggy crumb.
- Use the float test: During the boiling step, buns should float. If they sink and don’t rise, let the unboiled pieces rest an extra 10 minutes and try again.
- Score lightly: A shallow cut just through the surface lets steam escape and controls how the bun expands while baking.
- Egg wash is optional: It adds color and helps salt adhere, but you can skip it or replace it with water or butter.
- Bake to color: For that classic pretzel hue, bake until a deep golden brown. Add a minute or two if they look too pale.
Storage
Room Temperature: Store cooled buns in a paper bag for a day or two. Reheat for about 30 seconds in the microwave to refresh their softness.
Freezer: Once fully cooled, freeze buns in a sealed freezer bag for up to 3 months. Reheat from frozen in the microwave for about 60 seconds or until warm.
Recipe FAQs
Sourdough discard is the portion of starter you remove when feeding your sourdough starter. Instead of throwing it away, you can use discard in quick breads, rolls, and other recipes like these pretzel buns.
Use a sharp knife, scissors, or a scoring tool to make a shallow cut or an X on each bun. The cut only needs to break the surface to allow steam to escape and guide how the bun expands while baking.
More Sourdough Discard Bun Recipes
- Sourdough Discard Rolls
- Sourdough Discard Garlic Rolls
- Sourdough Discard Hamburger Buns
- Sourdough Discard Hawaiian Rolls
If you try these Sourdough Discard Pretzel Buns or another recipe, please leave a star rating and share your experience in the comments. Happy baking!
Sourdough Discard Pretzel Buns
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale
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silicone brush
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slotted spatula
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baking sheets
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bread scoring tool
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 discardunfed, at room temperature
- 4 cups all-purpose flour
- 4 Tablespoons unsalted buttermelted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk with 1 Tablespoon waterbeaten for an egg wash
- flaky sea saltfor topping (optional)
Instructions
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Combine warm water (1 cup + 2 Tablespoons) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit 5 minutes until foamy.
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Add sourdough discard, flour, and salt; mix on low. While mixing, pour in melted butter and combine. Increase to medium speed and knead until smooth, about 4–5 minutes (or knead by hand).
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If needed, adjust with 1 tablespoon of flour or water at a time until the dough is soft and not sticky.
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Place the dough ball in a large oiled bowl, cover, and let rise 60–90 minutes until doubled.
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Line two half-sheet pans with parchment and set aside.
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Turn the dough onto a smooth surface and divide into 8–10 pieces. Roll each into a smooth ball with the seam on the bottom. Place on prepared pans and cover to rise 20 minutes.
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Preheat oven to 425°F. Add 2/3 cup baking soda to 10 cups water in a large pot and bring to a boil.
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Boil each bun 20–30 seconds per side, ensuring they have room to float. A longer boil yields a thicker crust. Remove with a slotted spatula, shake off excess water, return to the pan, brush with egg wash, and sprinkle with flaky salt if using.
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Score the top of each bun shallowly with a knife, scissors, or scoring tool to allow steam to escape.
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Bake 14–16 minutes until a deep golden-brown pretzel color. Cool fully before serving.
Video
Notes
For hoagie buns, shape into logs about 5 inches long with the seam on the bottom and continue as directed.
Float test: Boiled buns should float. If they sink, let the unboiled pieces rest 10 more minutes and try again — sinking indicates under-proofed dough that will bake dense.
Using active starter: Replace discard with 200g active starter and omit the yeast; allow extra time for rises.