Sourdough Pretzel Hamburger Buns | Easy & Delicious
With grilling season in full swing, we are planning a lot of outdoor barbecues this year. Burgers always make the list and these sourdough pretzel hamburger buns are the perfect accompaniment to a juicy, grilled burger!
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I can remember years ago when I was quite young a local mall having a soft pretzel shop. Those pretzels were so delicious!
But, as delicious as they were, they couldn’t hold a candle to these pretzel hamburger buns!
They are soft, chewy, and perfect for your next cookout!
I also have a regular sourdough hamburger buns recipe
This recipe for sourdough pretzel dinner rolls is also a wonderful recipe for a roll reminiscent of soft pretzels.
Why Sourdough?
Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.
What is active sourdough starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active.
What is Sourdough Discard?
Sourdough starter discard is starter that hasn’t been fed recently and may have a liquid on top with an acetone odor.
To make these sourdough pretzel hamburger buns, you will need:
Flour
I used freshly milled hard white wheat using this grain mill
You can use all purpose flour, bread flour, or whole wheat flour.
Sourdough Starter
For best results, use active sourdough starter.
Water
Filtered water works best. Well water is good to use, as well.
Olive Oil
Adding oil to a bread recipe makes the finished product softer. You can substitute with avocado oil, vegetable oil, melted butter, or melted coconut oil.
Honey
A bit of honey adds a great flavor to this recipe, especially if you are using all fresh milled flour. You can omit if you choose.
Salt
Step by Step instructions for making Sourdough Pretzel Hamburger Buns
Mix the dough
The morning of the day you want to make these, or the night before in a large mixing bowl, combine the water, sourdough starter, oil, honey, salt, and enough flour to make a somewhat tighter dough than a bread dough.
Mix in enough flour to make a ball of dough that is not sticky.
*If is it rather cool in your home, start this recipe with warm water*
Knead the dough
Knead the dough for 10 minutes or until smooth and elastic. I use a stand mixer for this task making it much easier. This is the mixer I use: The Nutrimill Artiste
Place the dough in a lightly greased bowl and cover with plastic wrap.
Bulk Fermentation or first rise
Allow to rise for 4-24 hours at room temperature. This time varies widely depending on the maturity of your starter. This is the first rise.
Turn the dough onto a lightly floured work surface.
Shape the buns
Divide the dough into 8 equal pieces.
Shape each piece into a hamburger bun shape. Place the seam side down and drag on your work surface to build tension and seal the seam. Using a bench scraper really helps with this step.
Place on a lightly greased baking pan or you can use a baking sheet lined with a piece of parchment paper.
Second rise
Cover with a damp tea towel or plastic wrap and allow to rise again for 1-2 hours in a warm place.
Bake the Buns
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil for the baking soda bath. This water bath gives the buns that signature pretzel crust. Use at least 8 cups of water.
Add 1/4 cup of baking soda.
Drop in the buns gently and allow to boil for up to 2-3 minutes per side. For a softer crust only boil for 1 minute per side.
Place back on the parchment-lined baking sheet.
Brush with an egg wash and sprinkle with flaky sea salt.
You can also score a cross on the top with a sharp knife or razor blade for presentation.
Bake for 18-20 minutes or until golden brown. Internal temperature should be 195-205 degrees F.
Storage Tips
These buns will keep on the counter for 3-5 days in a plastic bag.
You may freeze them after they have cooled completely for up to 3 months.
If you have fed your starter within the week and it has been kept in the fridge, you don’t have to feed it before making these.
No problem, put the dough in the fridge covered until you are ready to proceed with boiling and baking.
Don’t boil the buns as long. I would recommend only a minute per side.
Absolutely! You may use any wheat flour you have on hand.
Sourdough Pretzel Hamburger Buns
These sourdough pretzel hamburger buns will be the talk of the neighborhood at your next outdoor barbecue!
Ingredients
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 1 tbsp honey (optional)
- 3 1/2-4 cups flour. I use freshly milled hard white wheat.
- 1 1/2 tsp salt
- 8 cups boiling water
- 1/4 cup baking soda
- 1 egg for egg wash
- Coarse sea salt for sprinkling on top.
Instructions
- In the bowl of a stand mixer, add the water, starter, oil, honey, salt, and 3 cups flour. Mix well.
- Continue to add flour 1/4 cup at a time until a ball of dough forms. Add enough flour so that the dough is not sticky.
- Knead for 10 minutes or until glossy and smooth.
- Place in lightly greased bowl and cover.
- Allow to rise in a warm spot for 4-24 hours.
- Divide into 8 equal portions.
- Shape each portion into a hamburger bun shape. Place seam down on counter and drag along the counter to seal seam and build tension.
- Place buns on lightly greased or parchment covered baking pan.
- Cover with damp tea towel or plastic wrap.
- Allow to rise for 1-2 hours.
- Preheat oven to 400 degrees F.
- Bring 8 cups water to a boil in large pot.
- Add the baking soda.
- Boil the buns for 2-3 minutes per side. (Lessen the time to 1 minute per side for a softer crust)
- Put back on baking sheet and brush with egg wash.
- Sprinkle with coarse sea salt.
- Bake for 18-20 minutes or until golden brown. Internal temperature should be 195-205 degrees F.
- Allow to cool on a cooling rack.
- Buns will keep at room temperature for 3-5 days.
- If freezing, allow to cool completely. They will keep in the freezer for up to 6 months.
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