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Sourdough pretzel buns are an easy sourdough discard recipe with an overnight rise – great for sliders, sandwiches, or burgers. These simple pretzel rolls are great for your next BBQ or brunch, everyone will want seconds! Made with sourdough starter, this simple pretzel buns are quick to make. Enjoy as a breakfast sandwich or as sliders, or just with some butter.
For Easter last weekend I wanted to make a savory take on “hot cross buns” with these vegan sourdough pretzels buns! This easy sourdough discard recipe rises overnight, and comes together with a few simple ingredients.
These buns are so great for weekend brunch – we made breakfast sandwiches with them and they turned out amazing! I love how simple pretzels are to make… and these amazing plant based pretzel rolls are vegan, egg free, and dairy free. Perfect for anyone at your table!
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?
See the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter Discard:you canbuy sourdough starter, or I havea 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 thisactive yeastwhich I always find plenty of uses for in my kitchen!Active dry yeastis great for overnight breads and this easy quick bread recipe too!
- Baking Soda
- Pretzel Saltfor those perfect little flakes on top of your pretzel buns… I love pretzelsea saltwhich 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 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!
Sourdough Hawaiian Rolls Recipe
Sourdough Brioche Cinnamon Rolls Recipe
No Knead Sourdough Brioche Bread Recipe (Vegetarian)
Vegan Sourdough Pancakes Recipe
Sourdough Bagels Recipe (Vegan)
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Sourdough Pretzel Buns
Kelly Jensen
Sourdough pretzel buns are an easy sourdough discard recipe: no knead and overnight rise – great for sliders, sandwiches, or burgers! These vegan pretzel rolls are great for your next BBQ or brunch, everyone will want seconds!
5 from 7 votes
Print Recipe Pin
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Baked Goods, Bread
Cuisine American, German
Servings 6 buns
Calories 318 kcal
Ingredients
- 1 cup sourdough starter discard unfed
- 3 cups all-purpose 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 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
Calories: 318kcalCarbohydrates: 58gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 1292mgPotassium: 69mgFiber: 2gSugar: 3gCalcium: 11mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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