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Sourdough Pretzel Buns Recipe (Egg & Dairy Free)

Sourdough pretzel buns are an easy sourdough discard recipe with an overnight rise – great for sliders, sandwiches, or burgers! These simple pretzel rolls are great for your next BBQ or brunch, everyone will want seconds! Dairy free, egg free, and delicious!
 
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For Easter last weekend I wanted to make a savory take on “hot cross buns” with these vegan sourdough pretzels buns! This easy sourdough discard recipe rises overnight, and comes together with a few simple ingredients.
 
These buns are so great for weekend brunch – we made breakfast sandwiches with them and they turned out amazing! I love how simple pretzels are to make… and these amazing plant based pretzel rolls are vegan, egg free, and dairy free. Perfect for anyone at your table!

These Sourdough Pretzel Buns Are:

  • Warm
  • Rich
  • Salty
  • Satisfying
  • Fluffy
  • Made with pantry staple ingredients
  • A great recipe with unfed sourdough starter
  • Vegan, egg free, and dairy free!

The Best Sourdough Pretzel Rolls Recipe

This sourdough discard pretzel buns recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In These Sourdough Discard Pretzel Buns?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

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Pretzels With Sourdough Starter Discard

This Sourdough Pretzel Buns recipe is the perfect way to use your sourdough discard from a starter.  I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste.  Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

What Baking Equipment Do I Need for these Vegan Pretzel Buns?

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How Do I Make Sourdough Pretzels?

  1. In a large mixing bowl, add the sourdough starter, flour, water, olive oil, agave nectar, yeast, and salt.  Stir with a wooden spoon until all ingredients have combined, and knead for about 5 minutes.
  2. Cover the bowl with a damp tea towel, and place in a warm spot to rise overnight, or between 8 to 12 hours.
  3. After the first rise, knead dough again and divide into 6 balls. Roll the dough balls in your palm to make a bun shape. Place the dough balls on a parchment paper lined sheet pan. Allow to rise again for about 30 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Bring a pot of water to boil and add the 2 tablespoons of baking soda.
  6. Boil the dough (I did 2 at a time) for 45 seconds on each side, and place back on the sheet pan until all buns have been boiled.
  7. With a knife carve an X into the top of each bun and sprinkle salt on top.
  8. Bake for 25 to 35 minutes until outside becomes dark brown.  Allow buns to cool for at least 30 minutes before eating.

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More Easy Sourdough Discard Recipes You’ll  Love!

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Get the Same Ingredients I Use For My Pretzel Sourdough Buns Recipe:

 
 

As always, if you make this vegan sourdough discard pretzel buns recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Sourdough Pretzel Buns (Vegan)

The Herbeevore
Sourdough pretzel buns are an easy sourdough discard recipe: no knead and overnight rise - great for sliders, sandwiches, or burgers! These vegan pretzel rolls are great for your next BBQ or brunch, everyone will want seconds!
5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Baked Goods, Bread
Cuisine American, German
Servings 6 buns
Calories 318 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, add the sourdough starter, flour, water, olive oil, agave nectar, yeast, and salt.  Stir with a wooden spoon until all ingredients have combined, and knead for about 5 minutes.
  • Cover the bowl with a damp tea towel, and place in a warm spot to rise overnight, or between 8 to 12 hours.
  • After the first rise, knead dough again and divide into 6 balls. Roll the dough balls in your palm to make a bun shape. Place the dough balls on a parchment paper lined sheet pan. Allow to rise again for about 30 minutes.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Bring a pot of water to boil and add the 2 tablespoons of baking soda.
  • Boil the dough (I did 2 at a time) for 45 seconds on each side, and place back on the sheet pan until all buns have been boiled.
  • With a knife carve an X into the top of each bun and sprinkle salt on top.
  • Bake for 25 to 35 minutes until outside becomes dark brown.  Allow buns to cool for at least 30 minutes before eating.

Notes

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I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 318kcalCarbohydrates: 58gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 1292mgPotassium: 69mgFiber: 2gSugar: 3gCalcium: 11mgIron: 3mg
Keyword Dairy Free Sourdough Pretzels, Egg Free Sourdough Pretzels, Pretzel Buns with Sourdough Discard, Sourdough Pretzel Buns, Sourdough Pretzel Rolls, Sourdough Starter Pretzels, Vegan Sourdough Pretzel Buns
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Posted in American, Baking, Breads, Dairy Free, Favorites, For Entertaining, German, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

7 Comments

  1. Bonny Piantino

    5 stars
    I made this with a rye sourdough starter. While mine didn’t taste like a pretzel, the flavor was really good. I had problems with the dough sticking to the parchment, and by the time I got them off the parchment, they had fallen some. Next time I’m going to try using a silicone mat. I’m not vegan, but I do alot of vegan cooking and baking. Also, maybe some unsweetened almond milk with a splash of water brushed on top for shine.

  2. Pingback:Pretzel Bun Breakfast Sandwich (Vegetarian, Dairy Free)

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