Mini Pretzel Buns

If you want to treat your family or friends with mini burgers or sliders made on delicious and soft mini pretzel buns, here is the recipe is for you. 

These mini pretzel buns are soft, flavorful, and incredibly fun to serve, making them perfect for sliders, mini burgers, party sandwiches, or game day gatherings. They have that classic pretzel flavor everyone loves — slightly chewy on the outside with a rich golden crust, while the inside stays wonderfully soft and fluffy. Their smaller size makes them ideal for entertaining because guests can easily enjoy a variety of fillings and flavors.

One of the things that makes pretzel buns so special is the traditional baking soda bath before baking, which creates the signature deep brown color, glossy finish, and distinctive pretzel taste. Combined with a sprinkle of coarse salt on top, these mini buns feel just like bakery-style pretzel rolls fresh from a German bakery.

They pair beautifully with juicy burger patties, pulled pork, crispy chicken, ham and cheese, or even vegetarian slider fillings. Their soft texture holds fillings well without falling apart, making them both practical and delicious.

Fresh from the oven, they smell absolutely incredible and are nearly impossible to resist warm. The contrast between the lightly chewy crust and pillowy interior creates the perfect bite every time.

Whether you’re hosting a party, preparing family dinners, or simply looking for a fun homemade bread recipe, these mini pretzel buns are guaranteed to impress both kids and adults alike.

Ingredients

Sourdough starter 

• 10g sourdough starter
• 60g water
• 55g all purpose flour or bread flour 
• 5g rye flour 

Dough

• 500g bread flour (100%) +/- 20g flour if needed
• 190g water (38%)
• 100g sourdough starter/levain (30%)
• 50g sugar (10%)
• 1 egg
• 10g salt (2%)
• 35g oil without flavor (7%)
• 0.5 g dry yeast (optional, to reduce sourness)

Garnish

• Sea salt (optional)
• Melted butter for brushing baked pretzel buns (optional)

Boiling 

• Wide pot 
• 1 gallon of water
• 3 tbs baking soda

Lye bath

• Plastic container

• gloves

• plastic spoon

• 900g water

• 30g lye

Directions 

Day 1

Starter 

• 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).

Dough 

• Add all the ingredients, except oil, into a mixing bowl, knead for 5-10 minutes until well incorporated, at the end of mixing add pour oil, continue to mix for a 4-6 more minutes, until gluten is developed.
• Cover and let it rise until the dough becomes lighter and bigger with bubbles on the surface for about  3-4 hours, perform a couple of folds during this time.

Shaping 

• Prepare baking tray with parchment paper generously oiled.
• Place the dough onto a non-floured surface. Flatten the dough and divide on a pieces about 50-55 grams each, shape them  them as balls, by pinching all the sides into the center.
• Set the pretzel buns on a prepared baking tray. Cover and let them proof for about 2 hours at 76-80F (until they become puffy).
• When proofing is done, move the pretzel buns into the fridge for 30 minutes (it will help to transfer them into boiling water later).

Boiling 

• While the dough chills in the fridge boil the water. Add baking soda and whisk well to have it dissolved. 
• Preheat your oven to 375F (190C).
• Remove the pretzel buns from the fridge, put 4 of them into the pot with boiling water and wait for them to float on the surface (5 seconds or less). Cook for 20-30 seconds on each side for a thin crust. Using a slotted spoon, remove your pretzel buns from the boiling water, and place them on a well oiled parchment paper, let them cool for about 1 minute. 
• Use scoring lame to make an “X” shaped cut on top of each bun.
• Sprinkle some sea salt on top (optional).

Lye bath (if using)

• Wear gloves, add lye to a container with water, deep each pretzel, let soak 10 sec. Transfer to a tray covered with parchment paper.

Baking 

• Bake pretzel bunsfor about 25-27 minutes until they turn nice and brown.
• Brush them with melted butter, while still hot for more flavor.

Note: to store, let your pretzel buns cool down, place them into an airtight bag. They will remain fresh for 3-4 days. Or freeze them for up to 1 month.

Enjoy!

Mini Pretzel Buns with Sourdough Starter

220kcal

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Prep 30 minutes mins

Cook 27 minutes mins

Overnight Levain Rise 9 hours hrs

Total 16 hours hrs 30 minutes mins

Soft, pillowy slider-sized pretzel buns featuring a traditional alkaline bath (baking soda or lye) for a deep mahogany crust, shiny finish, and classic pretzel flavor. Includes a tiny pinch of yeast to maintain a soft crumb without sharp sourness.

Servings 16 Mini Buns (50–55 g each)

Cuisine American / German Bakery Style

Ingredients

1x2x3x

Sourdough Starter Levain (Night Before)

• ▢ 10 g Sourdough starter culture
• ▢ 60 g Water
• ▢ 55 g All-purpose or bread flour
• ▢ 5 g Rye flour

Enriched Pretzel Dough

• ▢ 500 g Bread flour (100% – adjust +/- 20g if needed)
• ▢ 190 g Water (38%)
• ▢ 100 g Active levain (30% – from the build above)
• ▢ 50 g Sugar (10%)
• ▢ 1 large Egg
• ▢ 10 g Salt (2%)
• ▢ 35 g Neutral baking oil (7% – flavorless)
• ▢ 0.5 g Instant dry yeast (optional pinch to reduce sourness)

Boiling Bath & Finishing

• ▢ 1 Gallon Water
• ▢ 3 tbsp Baking soda (or 30g food-grade lye in 900g cold water)
• ▢ Coarse sea salt for sprinkling
• ▢ Melted butter for post-bake brushing

Equipment

• ▢
  Digital Kitchen Scale
• ▢
  Stand Mixer (with dough hook)
• ▢
  Large Baking Sheet & Parchment Paper (generously oiled)
• ▢
  Wide Cooking Pot
• ▢
  Slotted Spoon
• ▢
  Scoring Lame or Razor Blade

Method

Prevent Sleep ModePrevent Sleep Mode

1. Night Before: Build Levain

1. 10:00 PM: Whisk 10 g starter into 60 g water. Mix in 55 g white flour and 5 g rye flour. Cover loosely and let ferment at 74–78°F (23–26°C) for 8–10 hours until tripled in volume.

2. Mix & Knead Dough

1. In stand mixer bowl, combine 190 g water, 100 g peak levain, 50 g sugar, 1 egg, 10 g salt, optional 0.5 g dry yeast, and 500 g bread flour. Knead on low-medium speed for 5–10 minutes until a firm dough forms.
2. Pour in 35 g oil. Increase speed to medium-high and knead for 4–6 minutes until oil is fully absorbed and gluten is well developed.

3. Bulk Rise & Shape

1. Cover and bulk ferment for 3–4 hours at room temperature. Perform 2 sets of stretch-and-folds during the first 2 hours until dough feels lighter with bubbles on top.
2. Line a baking sheet with parchment paper and oil it generously.
3. Tip dough onto an un-floured surface. Flatten dough and divide into 50–55 g pieces (~16 portions). Shape into tight round balls by pinching all edges into the center.
4. Place on prepared tray, cover, and proof at 76–80°F (24–27°C) for ~2 hours until puffy.

4. The 30-Minute Fridge Chill

1. Move the tray of proofed buns uncovered into the refrigerator for 30 minutes. (This firms up the starches so they don’t deflate or wrinkle in the boiling bath).

5. Boil, Score & Bake

1. Bring 1 gallon water to a boil with 3 tbsp baking soda. Preheat oven to 375°F (190°C).
2. Boil chilled buns 4 at a time for 20–30 seconds per side. Remove with a slotted spoon onto the oiled parchment sheet and let cool for 1 minute.
3. Score a deep “X” on top of each bun with a lame. Sprinkle with coarse sea salt.
4. Bake at 375°F (190°C) for 25–27 minutes until deep mahogany brown.
5. Immediately brush hot tops generously with melted butter for shine and flavor.

Nutrition

Calories220kcalCarbohydrates40gProtein6gFat4gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.1gCholesterol22mgSodium1186mgPotassium55mgFiber1gSugar4gVitamin A96IUCalcium20mgIron1mg

Notes

• Why Oil the Parchment Paper? Wet, boiled pretzel dough contains sticky gelatinized starches. Without a layer of oil on the parchment paper, the bottoms will stick permanently during baking.
• Cold Lye Bath Option: For professional bakery shine, swap the baking soda bath for a cold lye solution: wear gloves and dissolve 30 g food-grade lye beads in 900 g cold water. Dip chilled buns for 10 seconds before scoring and baking immediately.

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