Soft Sourdough Pretzel Buns (Easy Overnight Recipe)

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Soft sourdough pretzel buns made with simple ingredients. An easy overnight recipe perfect for burgers and sandwiches.

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There’s something so disappointing about biting into a store-bought bun… only to find it dry, bland, and honestly a little forgettable.

And when you’re putting in the effort to cook a homemade meal for your family, the bun shouldn’t be the weakest part.

That’s exactly why I started making these sourdough pretzel buns from scratch.

Click here if you are looking for sourdough pretzels or pretzel bites.

They’re soft and fluffy on the inside, perfectly chewy on the outside, and have that deep, rich flavor that only sourdough can bring. And the best part? This recipe is mostly hands-off, making it easy to fit into real life.

This is the kind of recipe that turns an everyday burger or sandwich into something that feels special—without adding stress to your day.

Where real ingredients meet everyday cooking—that’s exactly what these buns are all about.

Why You’ll Love These Sourdough Pretzel Buns

These buns have quickly become a staple in our home, and once you make them, you’ll see why:

• Soft + chewy texture with that classic pretzel crust
• Made with real, simple ingredients you already have
• Overnight rise makes this recipe easy to plan ahead
• Works with active sourdough starter or discard
• Perfect for burgers, sandwiches, or meal prep

They feel bakery-quality… but come straight from your kitchen.

Ingredients You’ll Need

For the dough:

• 4 cups all-purpose flour
• 1 cup water
• 3/4 cup sourdough starter (active preferred, discard works too)
• 1/4 cup sugar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt

For the baking soda bath:

• 6 cups water
• 2 tablespoons baking soda

For topping:

• Flaky salt (I love using Maldon)
• Melted butter (for brushing after baking)

How to Make Sourdough Pretzel Buns

Step 1: Mix the Dough

In the bowl of a stand mixer with the dough hook, add all of your ingredients.

Step 2: Knead the Dough

Knead the dough for about 8 minutes until it becomes smooth and elastic.

You’re looking for a dough that feels soft and slightly tacky—but not sticky.

Step 3: First Rise (Overnight)

Cover the dough and let it rise for 8–12 hours, or overnight.

By morning, it should be doubled in size and full of life.

This is where the sourdough works its magic—developing flavor while you rest.

Step 4: Divide and Shape

Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.

To shape each bun:

• Take one piece of dough
• Pull the edges toward the center, like you’re closing a little pouch
• Pinch to seal
• Flip it over so the seam is on the bottom
• Cup your hand over the dough and gently roll it in small circles on the counter

This creates a smooth, tight top—exactly what you want for a beautiful bun.

Step 5: Second Rise

Place the shaped buns on a parchment-lined baking sheet.

Cover and let them rise for 2–4 hours, until they look puffy and slightly expanded.

Step 6: Baking Soda Bath (Don’t Skip This!)

Bring 6 cups of water and 2 tablespoons of baking soda to a boil in a large pot.

Working in batches, carefully place the buns into the boiling water.

• Boil for 1–2 minutes per side
• Remove with a slotted spoon or a fish turner (weird I know, but it works so well)
• Place back onto the baking sheet

This step is what gives pretzel buns their signature chewy crust and deep flavor.

Step 7: Score and Top

Using a sharp knife, cut an “X” into the top of each bun.

Sprinkle generously with flaky salt (this is optional, but I love the extra flavor it provides).

Step 8: Bake

Bake at 450°F for 15–20 minutes.

You want the tops to be a deep golden brown—even slightly darker. That’s how you know they’re fully cooked and have developed that rich pretzel flavor.

Step 9: Finish with Butter

As soon as the buns come out of the oven, brush them with melted butter.

This adds flavor and keeps the tops beautifully soft.

Tips for the Best Sourdough Pretzel Buns

• Don’t skip the baking soda bath—this is essential for texture and flavor
• Darker is better when it comes to the crust
• Use an active starter if you want a stronger rise
• Give the dough enough time to rise—this is key for soft, fluffy buns

Ways to Use Sourdough Pretzel Buns

These buns are incredibly versatile and instantly elevate any meal:

• Juicy burgers
• Pulled pork sandwiches
• Breakfast sandwiches with eggs and bacon or sausage
• Classic turkey and cheese sandwich
• Sloppy joes

Once you try them, it’s hard to go back to regular buns.

How to Store

• Store at room temperature for 2–3 days in an airtight container
• Freeze for longer storage
• Reheat in the oven for the best texture

Final Thoughts

These sourdough pretzel buns are one of those recipes that feels a little extra—but fits so easily into your routine.

They’re simple, made with real ingredients, and bring so much more flavor and texture to your meals.

If you try them, I’d love to hear how they turned out for you. And if you’re serving them up for your family, just know—you’ve taken an everyday meal and made it something really special.

That’s what from-scratch cooking is all about.