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!
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!
- Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Water
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Agave Syrup: I used agave nectar but you can substitute a natural sweetener (like honey or maple syrup) if you prefer. I really like using this raw organic agave syrup which is ridiculously inexpensive online!
- Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too!
- 1/2 teaspoon salt
- Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning. This baking soda works great for both.
- Pretzel Salt for those perfect little flakes on top of your pretzel buns… I love this pretzel sea salt which has more natural minerals than regular table salt.
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?
- I use this extra large silicon baking mat to knead all my dough on. It’s super simple to use and easy to clean up (and doesn’t get flour all over your counters, highly recommended. There are a lot of baking mats, but this one is the largest I could find (2 x 3 feet!) and keeps the counters mess free… I absolutely love it!
- I love these glass Anchor batter bowls, I store all my doughs and my sourdough starter in these!
- I’m all about hand-kneading, but I find that using this adjusted-measure rolling pin works particularly well for these buns. I like this rolling pin, which allows you to roll to the exact thickness you want. That way, you have nice even buns with the same dough thickness in each bite!
- For these buns, I like to use a simple baking sheet lined with parchment paper to the buns don’t stick. It’s super important to make sure you use parchment paper and not wax paper!
- I’ve also compiled a list of my favorite sourdough baking equipment here on Amazon!
How Do I Make Sourdough Pretzels?
- 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.
More Easy Sourdough Discard Recipes You’ll Love!
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)
Ingredients
- 1 cup sourdough starter discard unfed
- 3 cups flour
- 3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon agave nectar or other natural sweetener
- 1 packet yeast 2 1/4 teaspoons
- 1/2 teaspoon Himalayan sea salt
- 2 tablespoons baking soda for boiling
- Pretzel salt for topping
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
Save Money on Grocery Delivery!
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
Or tag me @theherbeevore in your photo on Instagram!
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Great recipe, family loved it!
Delicious!! Made them for Christmas gathering and were a hit! 10/10 would recommend!
Thank you Danika! So glad to hear these were a favorite, they are at our house as well 🙂
– Kelly
Thanks for sharing! Does it keep long?
This looks so good! What a great way to still enjoy a treat in the best way!
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.
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