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If you keep a sourdough starter, you probably hate throwing discard away—but finding recipes that are actually worth the effort can feel hit or miss. These sourdough discard soft pretzel buns are one of those make-them-once and you’re hooked kind of recipes.

They’re chewy on the outside, soft and fluffy on the inside, and have that classic pretzel flavor that takes any sandwich to the next level. Whether you’re using them for burgers, sliders, or weeknight sandwiches, this is an easy, satisfying way to use up sourdough discard without overcomplicating the process.

Bonus: they don’t require you to dunk them in boiling water!

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Sourdough Discard Soft Pretzel Buns

Whip up these sourdough discard soft pretzel buns in less than 2 hours. They are the perfect size for sliders or sandwiches.

However, they are also my kids’ favorite snack. They eat them plain, just like you would a soft pretzel! (Especially yummy dipped in hot cheese!)

I love this recipe because it is so versatile. You can serve them as buns, soft pretzel rolls, or a soft pretzel appetizer or snack.

Ingredients for Sourdough Discard Pretzel Buns

Dough

• 150 grams sourdough discard, heaping 1/2 cup (or bubbly sourdough starter)
• 170 grams lukewarm water, scant 3/4 cup
• 5 grams granulated sugar, 1 teaspoon
• 8 grams instant (fast rise) yeast, 2 teaspoons
• 6 grams fine sea salt, 1 teaspoon
• 285 grams unbleached all purpose flour, about 2 cups (see recipe notes for adjustments)

Baking Soda Bath

• 1/4 cup boiling water
• 1/2 Tbs. baking soda

Topping

• 3-4 Tbs. salted or unsalted butter, melted
• Flaky sea salt, to taste (about 2 tsp.)

How to Make Soft Pretzel Buns with Sourdough Discard

With the help of instant yeast, these sourdough pretzel buns will be on the table in just under 2 hours!

Mixing the Dough

Using a stand mixer and dough hook, combine all dough ingredients into the bowl.

Mix on medium for 5-6 minutes. (If you do not have a stand mixer, knead by hand for 10-15 minutes until you create a smooth ball.)

Test the dough, it should be smooth and not overly sticky.

Depending on your sourdough discard hydration, you may ned to add more flour.

If the dough is sticky, mix in an additional tablespoon of flour. Test again and continue adding flour until the dough is smooth. (This shouldn’t take more than 2-4 more tablespoons.)

Drizzle a small amount of olive oil around the sides of the bowl and cover the bowl with plastic wrap or a tea towel.

Let the dough rise 1 to 1.5 hours, until almost doubled in size. The dough will be soft and fluffy.

Shaping the Pretzel Buns

Turn the dough out onto a floured surface.

Cut the dough into fourths using a dough scraper. Then, cut each fourth in half again. This will give you 8 soft pretzel buns.

Using your hands, roll out each piece of dough into a long thin strip, about 10-12″ long. Try to make each dough piece the same length for even baking.

Next, shape your pretzel bun by wrapping the dough length into a heart shape, then overlapping the two ends onto the bottom V. Press the dough seams together.

Place each pretzel bun on a baking sheet lined with parchment paper.

Turn the oven to 500 degrees Fahrenheit and let the shaped pretzel buns rise while it preheats, about 10-15 minutes.

Baking Soda Bath

While the oven is preheating, warm up 1/4 cup of water on the stove or microwave just to boiling.

Add in 1/2 Tbs. of baking soda and mix until fully dissolved. (Ensure the container for the water has space for the fizz to rise and not overflow when you add the baking soda.)

Baste each soft pretzel bun with the baking soda bath until covered.

This step replaces the often nerve wracking step most recipes use, of dunking the dough into a pot of boiling water.

Baking the Buns

Bake the pretzel buns for 10 minutes, flipping the pan around 180 degrees at the 5 minute mark so they bake evenly on both sides.

The top will be golden brown and not doughy when done.

Right out of the oven, baste each pretzel bun with the melted butter.

I prefer to use up all the butter with multiple passes for the best flavor. If you prefer less butter, melt 3 Tbs. instead of 4.

Before the butter cools, top with flaky sea salt to taste. I usually just sprinkle the salt on with my fingertips, covering lightly.

Let cool before slicing open and enjoy!

Why You’ll Love These Sourdough Pretzel Buns

I love this sourdough discard soft pretzel bun recipe because they are perfectly soft with just the right amount of chewiness and pretzel flavor.

The extra flaky texture of the salt is also top notch to elevate your sandwich or slider. I particularly love them as chicken salad sandwiches.

And, while many pretzel bun recipes call for a traditional bun shape, I like to put a little fun into these buns with the pretzel shaping. Since the dough is nice and fluffy, it still fills in the gaps so it’s a solid bun. However, the pretzel shape is still present as a little nod to its name.

But what I really love about the recipe itself is that you don’t have to dunk each bun in a pot of boiling water! This makes these pretzel buns much more kid friendly if you want to give the family some hands-on time with the dough. (Obviously, supervision is still recommended!)

Printable Recipe Card

Frequently Asked Questions

What Is Sourdough Discard and Why It Works in Pretzel Buns

Sourdough discard is simply unfed sourdough starter.

Many people are easily confused with sourdough terminology. Starter? Levain? Discard? Let me break it down in laymen’s terms.

Sourdough starter is simply a living fermented culture of flour and water that is a natural leavening agent (makes the bread rise) instead of using commercial yeast.

Levain is sourdough starter that has been fed with fresh flour and water, and is nice and bubbly.

Discard is sourdough starter that has not been recently fed.

Contrary to its name, sourdough discard shouldn’t be discarded! Discard can still be used in many recipes if it isn’t too old.

It is included with recipes that also call for commercial yeast because, while it may not be strong enough to make the bread rise, it still enhances flavor, improves texture, and reduces food waste.

Can I Use Unfed Sourdough Discard?

Yes! In fact, sourdough discard is, by definition, unfed. (See above)

Alternatively, you can also use active and bubbly sourdough starter in this recipe.

Do These Buns Taste Sour?

These sourdough discard soft pretzel buns do not have an overly sour flavor.

Since they are not long-fermented, like most sourdough recipes, the sour flavor that is traditionally tasted in sourdough products is much weaker.

More Sourdough Recipes

I hope you enjoy these simple sourdough discard soft pretzel buns (or rolls, depending on how you eat them!) This recipe was adapted from these pretzel bites if you want to give a smaller size a try!

I have many other delicious sourdough discard, and long fermented sourdough recipes for you on the blog. My sourdough discard focaccia is my most popular recipe!

Make sure to check them out below!

Thanks so much for stopping by the blog today! Make sure to subscribe to get my Grace Notes directly to your inbox and to access all my insider perks. You can also follow along daily on Instagram and weekly on YouTube!

~Sarah