🥨 Sourdough Pretzel Buns
These Sourdough Pretzel Buns are the latest addition to our Sourdough Series. With Betty (our sourdough starter) leading the way, we tested, failed, and finally nailed this recipe: shiny crust, chewy bite, and soft center, perfect for burgers, beef sandwiches, or just snacking with mustard. 🎉
What They Taste Like (and how we got there) ✨
These buns hit the sweet spot: a shiny, deep golden crust that gently crackles, a soft and cushiony crumb inside, and that unmistakable pretzel flavor with just a whisper of sourdough tang from Betty. The texture balance comes from a few key moves: a touch of butter for tenderness, just enough sugar to help browning, and a quick alkaline bath that builds flavor and color.
Early batches were too chewy, so we reduced hydration slightly, added butter for tenderness, and locked the boil at 30 seconds per side. That gave us the classic pretzel snap without turning the sandwich-bun tough. Finally, we let the shaped buns proof fully before boiling — puffy dough goes in the bath, and puffy buns come out of the oven. ✅
Outcome? A bun sturdy enough for a juicy burger or shredded beef sandwich 🍔, but soft enough to bite cleanly. Sprinkle coarse salt right after the bath, and you’ll get that satisfying crunch of crystals with every bite.
Why the Baking Soda Bath Matters đź’¦
No bath, no pretzel. The brief dip in a baking-soda solution raises the dough’s surface pH, which creates the mahogany color, malty aroma, and pretzel-like chew. Our tested “sweet spot” is 30 seconds per side in steadily boiling water — long enough for flavor and color, short enough to keep the crumb tender.
Variations You’ll Love 🎨
- Toppings: classic coarse salt, sesame, everything bagel seasoning, or shredded cheese 🧀.
- Shapes: slider rolls, burger buns, or roll into sticks for pretzel rods.
- Sweet twist: skip the salt and brush with butter + cinnamon sugar after baking. 🍩
Troubleshooting & Pro Tips 🛠️
- Buns too chewy? Verify the boil time (stick to 30s/side) and don’t under-proof before boiling.
- Flat tops? They weren’t fully proofed. Let the shaped buns rise until noticeably puffy before the bath.
- Wrinkled crust? Water wasn’t at a strong boil. Keep it bubbling the whole time.
- Salt disappeared? Add coarse salt immediately after the bath, right before baking.
- Dull color? Oven not hot enough, bake at 425°F and ensure it is fully preheated.
Serving Ideas 🍴
- Split and load with smash burgers or shredded beef, caramelized onions, and Swiss.
- Serve warm with mustard and an ice-cold beer for instant Oktoberfest vibes. 🍺
- Build a board: pretzel buns + brie + fig jam = chef’s kiss.
- Cube leftovers and toast them into pretzel croutons for salads and soups. 🥗
Here’s a collage of the process:
This recipe is part of my ongoing Sourdough Series, where we bake everything from sandwich bread to babka — and now pretzel buns! Follow along for more sourdough bakes coming soon. 💕
Sourdough Pretzel Buns
Ingredients
Pretzel dough
- 450 grams bread flour
- 100 grams active sourdough starter
- 200 grams water room temperatura
- 10 grams salt
- 20 grams butter softened
- 15 grams brown sugar
Pretzel Bath
- 1 liter water
- 60 grams baking soda
Egg wash (optional)
- 1 egg
Topping
- Coarse Salt
Instructions
- In the bowl of a stand mixer, combine sourdough starter, water, and sugar. Mix to dissolve
- Add flour and mix until shaggy. Cover and autolyse for 30 minutes
- Add salt and butter. Mix for 6–8 minutes until smooth and dough passes the windowpane test
- Transfer to a lightly oiled bowl, cover, and bulk ferment for 4–5 hours, doing 2 stretch-and-folds during the first hour
- Divide dough into 8 equal pieces. Shape into tight balls and let rest 20–30 minutes
- Cover and refrigerate overnight
- Next day: preheat oven to 425°F (220°C)
- Bring water and baking soda to a boil. Boil each bun 30 seconds per side
- Place boiled buns on a lined baking sheet, brush with egg wash, and sprinkle immediately with coarse salt
- Bake for 15–18 minutes until shiny, golden-brown, and puffed.
- Cool slightly before serving
Notes
- Flavor Toppings: Try sesame, poppy, everything bagel seasoning, or shredded cheese.
- Sweet Version: Skip the salt and brush hot buns with butter + cinnamon sugar.
- Shape Ideas: Roll into sticks for pretzel rods or make mini slider buns.
- Troubleshooting: If buns are too chewy, check that you didn’t overboil (stick to 30 seconds per side) and that proofing was complete before boiling.
Nutrition
âť“ Frequently Asked Questions
Do I have to boil sourdough pretzel buns?
Yes! The baking soda bath is essential for the shiny crust, pretzel flavor, and chewy bite. Boil the shaped buns for 30 seconds per side in steadily boiling water, then salt and bake.
How do I keep pretzel buns from getting too chewy?
Add a little butter to the dough for tenderness, limit the bath to 30 seconds per side, and let the buns proof fully until puffy before boiling. Under-proofed dough bakes up dense and extra-chewy.
Can I make pretzel buns ahead of time?
Yes! Shape the buns and refrigerate overnight. The next day, boil straight from the fridge, salt, and bake. Baked buns freeze well — thaw and reheat at 300°F for 8–10 minutes.
What toppings work besides salt?
Try sesame seeds, everything bagel seasoning, poppy seeds, or shredded cheese. For a sweet twist, skip the salt and brush with melted butter and cinnamon sugar after baking.
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