Homemade Sourdough Pretzel Buns Recipe ~ Barley & Sage (2024)

I adapted my Sourdough Soft Pretzel recipe to bring you these delicious sourdough pretzel buns! These sourdough pretzel buns are soft and fluffy, but still have that signature pretzel taste and chewy texture. The hands on time is minimal and since we use commercial yeast along with the sourdough starter and the dough only has to rise for an hour. So in about 2 hours, you can be ready to eat burgers! Don’t have a sourdough starter? Never fear! Just check out mySourdough Guidefor all my tips and tricks!

You might also like this sourdough naan or these sourdough bagels!

Ingredient Notes

• Sourdough starter - I typically use leftover sourdough discard to make these buns because I always need to use up extra discard, but ripe sourdough starter works just as well! This recipe uses a little bit of yeast to help it rise, so the sourdough is just for that tangy, chewy flavor.
• Non-diastatic malt powder - You can leave this out if you can't get your hands on it, but I highly recommend it! Non-diastatic malt powder gives pretzels and bagels their distinct flavor and shiny crust.
• Pretzel salt - This is a MUST! Pretzel salt doesn't dissolve when it gets slightly wet or melt in the oven, so those big beautiful crystals are still intact after baking. A big container of pretzel salt will last you a long time so you can make sourdough pretzels and buns as much as you want!

The complete list of ingredients and amounts is located in therecipe card below.

Making the Dough

Using a stand mixer with a dough hook attachment, combine all dough ingredients and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes but variable by machine). The dough should be slightly sticky. If it's too dry and won't come together, add an additional teaspoon or two of milk.

Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.

Shaping the Pretzel Buns

After the dough has risen slightly, divide into 6 equal pieces (about 135 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise. Let the buns rest for about 10 minutes before boiling.

Boiling the Buns

Do not skip this step! It might seem unnecessary, but this is what gives the pretzel buns that signature look and texture.

Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzel buns for 45 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 3 at a time.

Place the boiled buns on a parchment lined baking sheet, using a bread lame or sharp knife score an X into the top and then sprinkle with pretzel salt.

Baking the Pretzel Buns

Bake at 350°F for 30-35 minutes or until golden brown on top!

The buns are best eaten the same day but will keep for up to 3 days in an airtight container at room temperature.

Serving Suggestions

My favorite burgers to make with these pretzel buns are super simple smash burgers from Midwest Foodie! But they would also be delicious with my chipotle beer braised beef or even an impossible burger! The beauty of these buns is that they taste good with just about anything.

You also can't go wrong with a cold beer and some truffle fries!

More Sourdough Recipes You Might Like!

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Recipe Card