These savory sourdough pretzel buns are golden, chewy, and full of tangy, irresistible flavor, made with sourdough discard for a delicious way to put your extra starter to use. Served alongside creamy whipped ricotta and briny olives, they make a beautiful and unexpected holiday side dish with the perfect balance of salty, savory, and tangy goodness!

Can I use sourdough discard to make pretzel buns?

Absolutely! Sourdough discard adds a wonderful tangy flavor to these pretzel buns. It’s a great way to use up extra discard while creating soft, chewy, flavorful rolls.

Do these sourdough pretzel buns taste sour?

Not overly! The sourdough discard adds a subtle tang that complements the savory pretzel flavor without being too strong.

Can I make the pretzel buns ahead of time?

Yes! You can make the buns a day ahead and store them (covered) in the fridge for up to 12 hours after shaping. Just allow 45 minutes to 1 hour for them to come to room temperature and double in volume for their second rising before moving forward.

Can I make the whipped ricotta ahead of time?

Yes! The whipped ricotta can be prepared 1–2 days ahead and stored in an airtight container intherefrigerator. Give it a quick stir before serving.

What olives work best with whipped ricotta?

Kalamata, Castelvetrano, or a combination of your favorite marinated olives work beautifully. Their briny, savory flavor pairs perfectly with the creamy ricotta.

What can I serve with sourdough pretzel buns?

These buns are wonderful alongside holiday roasts, roasted vegetables, soups, and charcuterie boards. The whipped ricotta and olives make them feel extra special for holiday gatherings.

other ways to fill the sourdough pretzel buns:

burrata and roasted tomatoes
whipped goat cheese with chives and honey
caramelized onions with soft spreadable cheese
brie, fig jam, and prosciutto
spinach & artichoke dip (warmed)
roasted garlic and whipped feta

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Savory Sourdough Pretzel Buns with Whipped ricotta & Olives

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Prep Time30

Cook Time20

Resting time1 30

Total Time2 20

Servings: 12 +

Ingredients

For the Sourdough Soft Pretzels:

1 cup warm water
1 tablespoon light brown sugar or granulated sugar
2 teaspoons active dry yeast (or 1 (.25) ounce package)
80 grams sourdough discard
4 tablespoons softened butter cubed
2 teaspoon fine sea salt
3 to 3 1/2 cups all purpose flour or bread flour
1/3 cup baking soda
coarse salt

For the Whipped Ricotta:

15 oz ricotta liquids well drained (if there are any)
1 tablespoon extra virgin olive oil
zest of 1 lemon
salt and black pepper to taste

For the Toppings:

Pitted olives halved
Fresh thyme leaves
Honey or hot honey
Pecans or walnuts, finely chopped

Instructions

To Make the Sourdough Soft Pretzels:

In the bowl of a stand mixer fitted with the hook attachment, add the warm water, brown sugar, and active dry yeast. Give a quick mix and let bloom for 5 to 8 minutes, until very foamy.
Add the sourdough discard and salt. Mix just to combine.
Add 3 cups of flour. Using the hook attachment on LOW speed, mix until all liquids are absorbed by the flour.
Add the cubed butter. Increase speed to Medium-Low to knead until a smooth and pliable dough, about 5 to 8 minutes. Add up to 1/2 cup more flour as needed.
Transfer to a greased bowl, cover tightly with plastic wrap and set aside in a warm environment for 1 to 2 hours, until doubled in volume.
On a clean surface, divide the risen dough into 12 pieces. Roll each into a tight ball. Place on a parchment paper lined baking pan.
Cover with plastic wrap to rise in a warm environment for 30 minutes, until doubled in size.
In the meantime, preheat oven to 425F.
Working one dough ball at a time, use a small cup to press down the centers (so you have a 1/2″ border) then gently stretch out to widen the centers. TIP: You don’t want the dough in the center to be see-through or super thin, or else it won’t hold the filling well.
Bring a large pot of water to a boil. Stir in the baking soda.
Working 2 to 3 at a time, add into the boiling water face-side up. Boil for 10 to 20 seconds on each side, no longer than 30 seconds or they can develop a bitter taste, then place face-side up back on the baking pan. Use a slotted spoon and spatula to pick up face-side down, then flip face-side up onto the baking pan so no water carries over.
While warm, sprinkle the edges with coarse salt.
Bake on the middle oven rack for 18 to 22 minutes, rotating halfway through, until deeply golden brown.

To Make the Whipped Ricotta:

Combine all Ingrediens in a food processor and blend on HIGH until very smooth, about 2 to 3 minutes. Scrape down the sides halfway through.

To Assemble:

Spoon the whipped ricotta in the centers of the pretzel buns, then top with the halved olives. Place back in the oven for 5 minutes.
Serve warm with a drizzle of honey, fresh thyme leaves, chopped pecans, flaky salt and crushed black pepper.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Sourdough Pretzel Buns with Whipped Ricotta & Olives