Sourdough Pretzel Buns Recipe
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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 easy meals using a few staples you can rotate.
What’s In These Sourdough Discard Pretzel Buns?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter Discard: you can buy sourdough starter, or I have a great guide on how to make your own in one week!
- All Purpose Flour
- Water
- Extra virgin olive oil
- Maple Syrup
- 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!
- Baking Soda
- Pretzel Salt for those perfect little flakes on top of your pretzel buns… I love 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 an 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 I like this large one because it keeps the counters mess free… I absolutely love it!
- I use glass batter bowls to store all my doughs and my sourdough starter in these!
- A stand mixer and rolling pins are useful for kneading and rolling out dough.
- For these buns, I like to use a simple baking sheet lined with parchment paper so the buns don’t stick.
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 30 minutes until the outside becomes dark brown. Allow buns to cool at least 30 minutes before serving.
More Easy Sourdough Discard Recipes You’ll Love!
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Sourdough Pretzel Buns
Ingredients
- 1 cup sourdough starter discard unfed
- 3 cups all-purpose flour
- 3/4 cup water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave nectar or other natural sweetener
- 1 packet yeast 2 1/4 teaspoons
- 1/2 teaspoon 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.
Nutrition
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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.