Salted Sourdough Rolls

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Sourdough rolls you can make right at home!

These Salted Sourdough Rolls hit every note you want in a homemade bread: a crackly, golden crust that gives way to a soft, tender crumb, finished with a hit of pretzel salt on top.

They’re built to be torn into thick, warm pieces and dipped straight into good olive oil, just like you’d treat a rustic loaf. For a salty sweet pairing that feels like a real treat, serve them alongside our Praline Butter and watch them disappear.

Made with an active sourdough starter, bread flour, and kosher salt, these rolls come together with simple pantry staples and reward you with bakery quality results.

Salted Sourdough Rolls

Ingredients

Ingredients to make ½ cup of Active Sourdough Starter

1 tbsp sourdough
3½ tbsp warm water
1/3 cup all-purpose flour

Sourdough Salt Roll Ingredients

1/2 cup active sourdough starter (from above)
1⅔ cups warm water
4 cups bread flour
2 tsp kosher salt

Before Baking

2 tbsp olive oil
1/2 tsp pretzel salt

Instructions

The day before you plan on baking. Feed Your Sourdough Starter. Combine 1 tablespoon sourdough starter with warm water. Using a whisk or fork, mix the starter in the warm water, breaking it apart and dissolving it as best you can. Add the flour and stir to combine. Set at room temperature and let the mixture rest for 4-5 hours, or until it doubles in bulk and bubbles come to the top. The mixture will be loose.

Make the Dough

In a large bowl, combine all the active sourdough starter (1/2 cup) and the warm water. Using a whisk or fork, incorporate the starter into the warm water. Once thoroughly blended, add the bread flour and salt. Use a wooden spoon or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.
Perform 2 sets of stretches and folds while keeping the dough in the bowl. Do the sets 30 minutes apart. Keep the bowl covered in between each set. The dough will be sticky; if needed, add a sprinkle of flour when stretching and folding.
Place the covered bowl in a cozy place in the kitchen, such as an oven that is not being used. Let the dough rise 8-12 hours, overnight.
Remove the dough from the bowl and generously flour your work surface before turning the dough out onto it.
Flour the top of the dough and use your hands to form it into a rectangular shape.
Cut the dough into 5-7 pieces and place them on a parchment-lined baking sheet.
Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy
Preheat oven to 475 degrees.
Remove the towel from the rolls, brush the tops with olive oil, and sprinkle the desired amount of pretzel salt on each roll.
Bake the rolls for 10 minutes, then turn the oven down to 425°F and bake for an additional 20 minutes or until the crust is a deep golden brown.
Allow the rolls to cool on a cooling rack for 30 minutes before slicing.