• From Scratch Cooking
  • Simple Living
  • Handmade Home
  • About
  • Contact
    • Contact
    • Affiliate Disclosure
    • Cookie Policy
    • Copyright Notice
    • Disclaimer
    • Privacy Policy
    • Terms & Conditions
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • From Scratch Cooking
  • Simple Living
  • Handmade Home
  • Contact
  • Mobile Menu Widgets

    Connect

    Search

The Simple Homeplace

The Simple Homeplace

You are here: Home / From Scratch Cooking / Long-Fermented Sourdough Pretzel Buns

Long-Fermented Sourdough Pretzel Buns

April 15, 2021 · In: From Scratch Cooking, Sourdough

3642 shares
  • Facebook
  • Print
  • Email

Long-fermented sourdough pretzel buns have a crunchy pretzel crust with a soft inside, making them perfect for burgers, BBQ’s and so much more! Even better, because they’re made with sourdough and are long-fermented, they not only are delicious, but include all the benefits sourdough provides! Make these for your spring and summer cookouts, and they’re sure to be a hit!

In my house we absolutely love soft pretzels. I first made them from scratch for New Year’s this year and they were delicious! I decided to try my hand at making long-fermented sourdough pretzel buns as something different and fun. We’ve really been enjoying them! They remind me of a pub style bun, and they’re absolutely perfect to pair with your favorite sandwiches or burgers!

Jump to Recipe Print Recipe

PIN FOR LATER!

WHY SOURDOUGH?

When you add active sourdough starter to bread dough, or another recipe, and allow it to ferment for a long period of time, the wild yeast and lactic acid present in the starter break down phytic acid that is present in the grains (or flour) that you’ve added into your recipe. Phytic acid is known as an anti-nutrient that can hinder the absorption of some minerals. It also makes gluten difficult for the body to digest. It is said that some people with a gluten sensitivity (not Celiac disease) are able to eat sourdough because of that breakdown in phytic acid. Sourdough also contains beneficial bacteria that are good for your gut!

TOOLS YOU MAY NEED

  • Stand mixer and dough hook
  • Mixing spoon
  • Measuring cups and spoons
  • Large mixing bowl
  • Plastic wrap or damp tea towel
  • Knife or a bench scraper
  • Large stock pot
  • Slotted spoon
  • Baking sheet
  • Parchment paper or silicone baking mat

NOTES

  • Feed your sourdough starter about 8 hours before you want to make these sourdough pretzel buns.
  • Place your sourdough pretzel bun dough in a nice warm place with a damp towel or plastic wrap to ensure a crust doesn’t form on the dough
  • If you want to be really precise, use a kitchen scale to weigh out each bun prior to second rise.
  • Add course sea salt on top after boiling but prior to baking!
  • A great way to store these sourdough pretzel buns is in a bread bag.

VIDEO

HOW TO MAKE SOURDOUGH PRETZEL BUNS

In the bowl of a stand mixer, mix together active sourdough starter, water, coconut oil and salt by hand.

Attach dough hook, turn the mixer on low and slowly incorporate flour one cup at a time. Start with 2 cups and then add the last 1/2 cup in 1/4 cup at a time as needed. Knead on low until flour is incorporated.

Knead the dough on medium for about 3 minutes. Check to see if dough is too sticky. Add in the last 1/4 cup slowly and then knead again on medium until dough is soft and no longer sticky. 

Transfer to a greased bowl (roll dough around the oil to coat completely) and cover with plastic wrap or a damp towel. Place the bowl in a warm area and allow the dough to rise 6-8 hours or until doubled.

Once risen, place on lightly floured surface and knead for about 1-2 minutes by hand. The dough should be really soft and come together into a nice ball.

Using a sharp knife or a bench scraper, cut the dough 8 equal parts and roll into balls.

Place the dough balls on a lined baking sheet, cover with a damp towel or plastic wrap and allow to rise again (1-2 hours).

After the dough has risen for a second time, bring large 4 quarts of water to a boil. Then add in the baking soda. Be careful because this can cause the water to rise and bubble up.

Drop each ball of dough into the water (about 2-3 at a time) and boil on each side for 30 seconds. Using a slotted spoon, transfer them back onto the lined baking sheet.

Using a sharp knife, score the buns in an or a few slits going across the top, whatever you prefer.

Bake in a preheated oven at 425 degrees for 20-22 minutes or until dark golden brown.

Long-Fermented Sourdough Pretzel Buns

5 from 2 votes
Sourdough pretzel buns have a crunchy pretzel crust with a soft inside, making them perfect for burgers, BBQ's and so much more! Even better, because they're made with sourdough and are long-fermented, they not only are delicious, but include all the benefits sourdough provides! Make these for your spring and summer cookouts, and they're sure to be a hit!
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:22 minutes mins
Total Rise Time:10 hours hrs
Total Time:10 hours hrs 32 minutes mins
Course: dinner
Cuisine: American
Keyword: long-fermented sourdough pretzel buns, pretzel buns, sourdough
Servings: 8 buns

Ingredients

  • 1 cup active sourdough starter
  • ¾ cup filtered water
  • 2 tbs melted and cooled coconut oil
  • 2 tsp salt
  • 2½ cups unbleached all purpose flour
  • ½ cup baking soda
  • 1-2 tsp olive oil to coat bowl

Instructions

  • In the bowl of a stand mixer, mix together active sourdough starter, water, coconut oil and salt by hand.
  • Attach dough hook, turn the mixer on low and slowly incorporate flour one cup at a time. Start with 2 cups and then add the last 1/2 cup in 1/4 cup at a time as needed. Knead on low until flour is incorporated.
  • Knead the dough on medium for about 3 minutes. Check to see if dough is too sticky. Add in the last 1/4 cup slowly and then knead again on medium until dough is soft and no longer sticky. 
  • Transfer to a greased bowl (roll dough around the oil to coat completely) and cover with plastic wrap or a damp towel. Place the bowl in a warm area and allow the dough to rise 6-8 hours or until doubled.
  • Once risen, place on lightly floured surface and knead for about 1-2 minutes by hand. The dough should be really soft and come together into a nice ball.
  • Using a sharp knife or a bench scraper, cut the dough 8 equal parts and roll into balls.
  • Place the dough balls on a lined baking sheet, cover with a damp towel or plastic wrap and allow to rise again (1-2 hours).
  • After the dough has risen for a second time, bring large 4 quarts of water to a boil. Then add in the baking soda. Be careful because this can cause the water to rise and bubble up.
  • Drop each ball of dough into the water (about 2-3 at a time) and boil on each side for 30 seconds. Using a slotted spoon, transfer them back onto the lined baking sheet.
  • Using a sharp knife, score the buns in an or a few slits going across the top, whatever you prefer.
  • Bake in a preheated oven at 425 degrees for 20-22 minutes or until dark golden brown.

Notes

  • Feed your sourdough starter about 8 hours before you want to make these sourdough pretzel buns.
  • Place your sourdough pretzel bun dough in a nice warm place with a damp towel or plastic wrap to ensure a crust doesn’t form on the dough
  • If you want to be really precise, use a kitchen scale to weigh out each bun prior to second rise.
  • Add course sea salt on top after boiling but prior to baking!
  • A great way to store these sourdough pretzel buns is in a bread bag.

CHECK OUT MORE OF MY SOURDOUGH RECIPES

Looking for more sourdough recipes like these sourdough pretzel buns? Check these out:

  • Sourdough Discard Chicken Strips
  • Sourdough Discard Pumpkin Spice Muffins
  • Chocolate Chip Sourdough Sweet Potato Muffins
  • How to Feed & Maintain Sourdough Starter

Did you make these sourdough discard pumpkin spice muffins? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!

  • Share
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to print (Opens in new window) Print

By: thesimplehomeplace · In: From Scratch Cooking, Sourdough

you’ll also love

caramel stroopwafel coffeeHow to Make Caramel Stroopwafel Coffee
The Best Chocolate Chip Cookies
baked apple cinnamon oatmealEasy Apple Cinnamon Baked Oatmeal Recipe

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Comments

  1. Jericka A says

    April 15, 2021 at 12:39 pm

    Great pictures and instructions! I can’t wait to make these!!

    Reply
  2. Danielle says

    April 15, 2021 at 4:52 pm

    5 stars
    My bread came out delicious! Your instructions were so thorough, I really appreciated that! First time making bread and wow the family loved it!

    Reply
    • aspenonmain says

      April 16, 2021 at 7:19 am

      Thank you so much for your comment! I’m so glad you and your family enjoyed them!

      Reply
  3. Jeannie says

    April 15, 2021 at 5:39 pm

    5 stars
    looks like an easy recipe, I love making my own bread and adding sourdough starter as natural leaven I like that tangy taste and see how the dough transforms this is nice to pair with a hot soup also especially with our weather 🙂

    Reply
    • aspenonmain says

      April 16, 2021 at 7:18 am

      Yes, these would taste amazing with soup! Great suggestion 🙂

      Reply
  4. Morgan | Little Home on the Iowa Prairie says

    April 19, 2021 at 3:04 pm

    These look so good! I’ve been making sourdough bread recently, but now I really want to try these! I love pretzels, so sourdough and pretzels together sounds like a win!

    Reply
    • aspenonmain says

      April 20, 2021 at 10:46 am

      I hope you enjoy them! We think they’re super yummy!

      Reply
  5. Tiffany says

    May 5, 2021 at 9:01 am

    How would you adjust this recipe to make pretzel bites?

    Tiffany
    Phlanx’s Marketing Specialist

    Reply
    • aspenonmain says

      May 6, 2021 at 9:53 am

      To adjust this recipe, once the dough has risen, cut the dough into 8 pieces and roll each pieces into a long rope and cut them into bite size pieces with a sharp knife. Lay the pieces on a large cookie sheet(s), cover and allow to raise again for 1-2 hours. Follow the same instructions for boiling and then I would bake them at 425 degrees for about 15 minutes or so until they are nice and golden brown. I hope they turn out well!

      Reply
  6. Betta says

    February 7, 2024 at 12:33 pm

    Do you know if its possible to make this as a loaf? would you just put the whole loaf in the boiling water + baking soda?

    Reply
    • thesimplehomeplace says

      February 7, 2024 at 7:24 pm

      I’m honestly not sure. You could definitely give it a go if you had a pot big enough! I’d love to hear how it turns out if you give it a try.

      Reply
  7. Karen says

    March 24, 2025 at 5:16 pm

    Question before I make these….have you ever cold fermented this recipe?? If so, any instructions and/or times?

    Reply
    • thesimplehomeplace says

      March 26, 2025 at 7:20 am

      That’s a great question. I actually have not cold fermented these buns, but I don’t see why you couldn’t. If I were to do it, I would do the bulk ferment in the refrigerator for about 12 hours. Again, I’ve never tried it, but that’d be my suggestion.

      Reply

Trackbacks

  1. Best Easter Recipes - Sourdough and More says:
    April 6, 2023 at 6:10 am

    […] Sourdough Pretzel Rolls […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Sourdough Sweet Potato Muffins {With Chocolate Chips}

Primary Sidebar

Meet Arica

Meet Arica
hello!

Welcome to The Simple Homeplace! My mission is to teach homemakers how to be more self-sufficient by cooking from scratch, living simply and learning how to create with their own two hands.

Read More

Connect

join the list

Featured Posts

easy homemade whipped body butter

Easy Homemade Whipped Body Butter Recipe

homemade cocoa butter lip balm

How to Make Homemade Cocoa Butter Lip Balm

Three Easy Christmas Gifts in a Jar

Search

Archives

Legal

  • Affiliate Disclosure
  • Cookie Policy
  • Copyright Notice
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Advertise

SiteGround Ad

The Simple Homeplace is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you.

Footer

As Seen In

stay in the know

The Simple Homeplace © 2025 · Theme by 17th Avenue

  • Facebook
  • Pinterest
  • Email
  • Print
3642 shares