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Bake soft and chewy Sourdough Pretzel Buns with a shiny crust! Perfect for burgers, beef sandwiches, or a snack with mustard. Easy recipe!
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Sourdough Pretzel Buns

These chewy, shiny, golden-brown sourdough pretzel buns are sturdy enough for burgers but soft enough for snacking. Made with Betty (our sourdough starter), boiled in a baking soda bath, and sprinkled with coarse salt, they bring bakery-style pretzels right into your kitchen
Course Bread
Cuisine german
Keyword hamburger buns, pretzel bread, pretzel buns, sourdough pretzel buns, sourdough pretzels
Prep Time 20 minutes
Cook Time 26 minutes
Proofing & Resting Time 16 hours
Total Time 16 hours 46 minutes
Servings 8 buns
Calories 247kcal
Author Tiffany Bendayan

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
US Customary - Metric

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

Serving: 1bun | Calories: 247kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 2570mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Calcium: 18mg | Iron: 1mg
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