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!
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
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!
Great pictures and instructions! I can’t wait to make these!!
My bread came out delicious! Your instructions were so thorough, I really appreciated that! First time making bread and wow the family loved it!
Thank you so much for your comment! I’m so glad you and your family enjoyed them!
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 🙂
Yes, these would taste amazing with soup! Great suggestion 🙂
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!
I hope you enjoy them! We think they’re super yummy!
How would you adjust this recipe to make pretzel bites?
Tiffany
Phlanx’s Marketing Specialist
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!