Menu Close

Sourdough Pretzel Buns Recipe (Vegan, Egg Free, Dairy Free)

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!
sourdough pretzel buns recipe homemade sourdough starter pretzel rolls recipe vegan pretzels with sourdough starter vegan sourdough starter recipes egg free dairy free recipes with sourdough discard
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
For Easter last weekend I wanted to make a fun take on “hot cross buns” with these vegan sourdough pretzels buns! This easy sourdough discard recipe is no knead, 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!

sourdough pretzel rolls vegan egg free dairy free pretzel recipe with sourdough discard pretzel buns rolls healthy homemade pretzels with sourdough castoff

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!

vegan sourdough pretzel buns recipe egg free pretzels with sourdough discard dairy free bretzel rolls homemade with sourdough starter pretzels

What’s In These Sourdough Discard Pretzel Buns?

vegan sourdough pretzels recipe homemade german pretzels with sourdough starter discard pretzel rolls recipe buns for sliders burgers or sandwiches

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 resuse 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?

sourdough starter pretzel buns recipe overnight no knead pretzel rolls homemade easy vegan pretzels with sourdough starter

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.

egg free pretzels with sourdough starter pretzel buns recipe vegan pretzel rolls with sourdough discard dpantry staple olive oil pretzels recipe

Other Sourdough Discard Recipes We Love!

sourodugh pretzel buns vegan egg free dairy free pretzel recipe for breakfast soft pretzel buns for burgers sliders or sandwiches bbq

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!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

vegan sourdough pretzel buns recipe egg free pretzels with sourdough discard dairy free bretzel rolls homemade with sourdough starter pretzels

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 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
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.

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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
Posted in American, Baking, Breads, Dairy Free, Favorites, For Entertaining, German, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

1 Comment

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

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.