Sourdough Discard Pretzel Buns

These Sourdough Discard Pretzel Buns are soft and chewy on the inside with that signature deep golden, salty pretzel crust on the outside. They’re made with sourdough discard for extra flavor, but use yeast for a reliable rise, which means you can make them in just a few hours!

Use them for burgers, pulled pork sandwiches, grilled chicken, breakfast sandwiches, or simply eat one warm with butter. They’re also a great recipe when you have sourdough discard to use but don't want to wait on a long fermentation.

Prep time: 25 minutes
Rise time: 1–1 1/2 hours
Bake time: 15–18 minutes
Yield: 8 pretzel buns

For the dough

• sourdough discard - unfed, inactive sourdough starter that has been on your counter, or straight from the fridge. 
• warm water/ milk - to activate the yeast. 
• active dry yeast (2 1/4 teaspoons) - this will make your bread rise because your sourdough discard is inactive 
• honey - for flavor, but also because it activates the yeast and helps make your dough rise. 
• unsalted butter, softened - for flavor and richness. 
• all-purpose flour - organic is by preference, but I absolutely always recommend unbleached flour. You can also use bread flour for a chewier texture. 
• salt - any salt for your dough, but coarse salt for finishing your buns. 

For the baking soda bath

• 8 cups water
• 1/4 cup baking soda

For finishing

• 1 egg
• 1 tablespoon water
• Coarse salt or pretzel salt

Tips for the BEST Pretzel Buns

Don't add too much flour. The dough should be soft and slightly tacky. Adding flour until the dough feels completely dry can leave you with heavy buns instead of soft, chewy ones.

Create tension when shaping. This is especially important for buns. A tight outer surface helps them rise upward instead of spreading outward.

Use a wide pot for boiling. The buns need enough room to float without being crowded.

Don't overcrowd the water bath. Work in batches so the water stays hot and you can easily flip and remove each bun.

Score after boiling. The baking soda bath firms up the outside of the dough, making this a great time to create a clean score.

Go for the dark crust. Don't pull them from the oven just because they look "done." Pretzel buns should develop a rich brown crust.

Add the salt immediately before baking. This helps it stick to the egg-washed surface.

Why do you boil pretzel buns?

This is the step that turns regular bread dough into something that tastes and looks like a pretzel.

The alkaline baking soda bath changes the surface of the dough, helping create that characteristic deep brown, slightly chewy pretzel crust during baking.

Don't skip it!

Why Add Sourdough Discard?

Sourdough discard gives these buns a little extra depth and tang without requiring an active, bubbly starter.

Since we're adding commercial yeast, your discard doesn't need to be active. It can come straight from the refrigerator.

That makes this an easy recipe for those weeks when your discard jar is filling up and you need another way to put it to work.

Can I Use Active Sourdough Starter Instead?

Yes. Active starter can be substituted for the discard at the same weight.

Because this recipe relies on commercial yeast for its primary rise, using active starter won't dramatically change the process.

What to Make with Pretzel Buns

These buns are made for a good burger, but don't stop there. They're especially delicious with:

• Cheeseburgers or smash burgers
• Pulled pork
• Buffalo chicken sandwiches
• Ham and Swiss
• Grilled chicken
• Bratwurst patties
• Bacon, egg, and cheese breakfast sandwiches
• Turkey and cheddar

Or skip the sandwich altogether and eat one warm with salted butter or honey mustard. They're that good.

BONUS RECIPE: BEEF TALLOW HAND CUT FRIES 

INGREDIENTS:
4 large russet potatoes
1 quart beef tallow, enough to submerge fries in your pot.
Sea salt, to taste
Optional: a pinch of garlic powder or seasoned salt for finishing (we used Parmesan and old bay)

RECIPE:
•Peel the potatoes (optional for a rustic style).
•Cut into even matchsticks—about ¼-inch thick.
•Place them in a large bowl of cold water and let soak for at least 30 minutes, or up to several hours in the fridge!
•In a deep, heavy pot or Dutch oven, melt the beef tallow over medium heat.
•Fry your potatoes in small batches for 7-9 minutes until golden brown (you can also double fry if you have time for extra crispness) fry for 3-4 minutes, let rest for 10 and fry again for 3-4 minutes.

Finish with salt and Parmesan cheese and enjoy!

How to Store Sourdough Pretzel Buns

Once completely cooled, store the buns in an airtight container or bag at room temperature for about 2 days.

For longer storage, I recommend freezing them rather than refrigerating them. Refrigeration tends to dry bread out faster.

A Few Fun Variations

Instead of pretzel salt, try everything bagel seasoning for breakfast sandwiches or sesame seeds for burgers.

For a cheesy version, skip the coarse salt and add shredded cheddar during the last few minutes of baking.

You could even make jalapeño cheddar pretzel buns by topping each bun with thinly sliced jalapeños and cheddar before baking.

A Note About the Baking Soda

Traditional pretzels can be made using a food-grade lye bath, which produces an especially dark and shiny crust. For an approachable home recipe, baking soda is much easier to work with and still creates a delicious pretzel-style crust!