Sourdough Pretzel Buns

overhead photo of 5 sourdough pretzel rolls stacked in two layers on a towel

The most delicious sourdough pretzel buns have a soft and fluffy interior with a deep brown exterior that tastes just like the soft pretzels you love.

Course Sourdough

Cuisine American

Keyword sourdough pretzel buns

Prep Time 15

Cook Time 25

Additional Time 14

Total Time 14 40

Servings buns

Calories 192kcal

Author Lisa

Ingredients

½ cup sourdough starter active and bubbly (113 grams)
1 cup water 236 grams
2 teaspoons sugar 8 grams
1/4 cup butter softened (57 grams)
2 teaspoons salt 10 grams
3 cups unbleached all purpose flour 420 grams

Water Bath

8 cups water
1/2 cup baking soda

Instructions

Four to 12 hours before starting this recipe, feed the sourdough starter. It needs to be really active, bubbly, and able to pass the float test.
In a bowl of a stand mixer with a dough hook attachment, add the dough ingredients.
Mix on low speed (speed 1-2 on a Kitchen Aid mixer) until it forms a shiny dough ball that will pass the windowpane test, about 7-10 minutes. Take a small amount of dough and stretch it into a square. If you can stretch it and see through the dough without the dough breaking, it is ready to move on to the next stage
Place the dough into a lightly oiled bowl and cover with a lid, plastic wrap, or beeswax wraps.
Allow it to bulk ferment for 8-12 hours or until doubled. If your house is on the colder side, it may take longer. It should just double in size.
Divide into 10 equal pieces.
Shape the dough into round dough balls. I like to create tension in the dough by pulling the dough into the center and kind of folding it in.
Place on a parchment lined baking sheet and cover with a tea towel.
Allow to rise in a warm spot until doubled in size.
Preheat oven to 425 degrees.
Add 8 cups of water and baking soda to a large pot and bring to a boil.
Gently place each roll into the boiling water and boil for about 2 minutes. Flip and boil on the other side for another 2 minutes.
Transfer the boiled pretzel buns to the parchment lined baking sheet.
Score an X on top of each bun with a lame (a razor blade used in baking) or sharp knife and sprinkle with coarse sea salt.
Bake 20-25 minutes until achieving a deep golden brown color.
Allow to cool, then serve.

Notes

Due to the nature of sourdough and baking, you may need to adjust the amount of water and/or flour. Your sourdough starter may have more hydration than mine. The environment also makes a difference.
To make sure your pretzel buns are really soft and fluffy, when you are shaping the dough, make sure to add tension to the dough. This can be done by pulling the dough and folding it in on itself, rolling into a ball, and then using the countertop to turn and move the dough ball toward you to create tension. Or patting it flat, rolling it up (like a cinnamon roll) one direction, then turning it and rolling it up the other way, and then shaping it into a ball. There are many ways to do this.

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