Sourdough Hamburger Buns
Looking for soft and fluffy sourdough hamburger buns? These homemade buns are buttery, flavorful, and sturdy enough for juicy burgers and all your favorite toppings. This easy, same-day recipe lets you bake fresh sourdough burger buns for BBQs, cookouts, family dinners, or burgers at home.
Why you will love our sourdough hamburger buns recipe
- Same-day recipe. Start in the morning and have fresh sourdough hamburger buns ready for dinner, a BBQ, or a cookout.
- Soft yet sturdy texture. Soft burger buns with a fluffy brioche-style crumb that holds juicy burgers and toppings without falling apart
- Perfect for more than burgers. Use these sourdough hamburger buns for sandwiches, pulled pork, lunch buns, and backyard BBQs
Ingredients you will need
Flour: Use a high-protein bread flour for the best rise and soft crumb. We like King Arthur bread flour because it creates soft, fluffy sourdough hamburger buns that still hold their shape.
Sourdough starter: Use an active, bubbly starter that has been fed recently. A strong starter helps the buns rise well and gives them a light texture. I like to feed my sourdough starter a few hours before I begin to make sure it’s ready.
Honey: Adds a subtle sweetness and helps keep the crumb soft and tender.
Sesame seeds: Optional, but perfect for the classic hamburger bun look and extra flavor.
Butter: Adds richness and helps create the soft brioche-style texture.
Egg: Adds structure, color, and contributes to a softer crumb.
Milk: Optional, but adds extra softness and richness to the dough.
Variations
Vegan sourdough hamburger buns: Use plant butter, plant milk, and replace the egg with an egg substitute or omit it for a dairy-free version.
Different toppings: Try sesame seeds, everything bagel seasoning, dried onion flakes, poppy seeds, or leave them plain.
Slider buns: Divide the dough into smaller portions to make mini buns for sliders, parties, or appetizers.
Baker's schedule
This recipe is designed as a same-day sourdough hamburger buns recipe. Start in the morning, and you can have fresh homemade buns ready for dinner, a BBQ, or a cookout. If you prefer to plan ahead, you can also make them the night before for buns ready for lunch the next day.
Same-day schedule
8:00 AM: Feed your sourdough starter so it is active, bubbly, and ready to use.
10:00 AM: Mix the dough in the bowl of a stand mixer or by hand until smooth and well combined.
10:15 AM to 2:15 PM: Bulk ferment the dough in a warm spot until noticeably risen, light, and airy. The exact timing will depend on your kitchen temperature and the strength of your starter.
2:15 PM: Divide and shape the dough into tight balls to create surface tension. Place the buns on a lined baking sheet.
2:30 PM to 4:30 PM: Let the buns proof until puffy. Use the poke test to check if they are ready to bake.
4:30 PM: Brush with egg wash, add sesame seeds if using, and bake until golden brown.
5:00 PM: Let cool slightly and serve for burgers, sandwiches, dinner, or your next backyard BBQ.
Overnight option
Want fresh buns ready for lunch without baking in the morning from scratch?
Day 1 evening: Feed your starter, mix the dough, and complete the bulk fermentation.
Shape the buns, place them on a baking tray, cover, and refrigerate overnight.
Day 2 morning or midday: Remove the buns from the refrigerator and let them finish proofing if needed. Brush with egg wash, add toppings, and bake.
You will have fresh sourdough hamburger buns ready for lunch, sandwiches, burgers, or meal prep.
How to make homemade sourdough hamburger buns
Mix the dough
Add all of your ingredients to the bowl of a stand mixer and knead until you have a smooth, soft dough that pulls away from the sides of the bowl. The dough should feel slightly tacky but not overly sticky. If you are mixing by hand, expect it to take a little longer, but you are looking for the same smooth, elastic texture.
Bulk ferment
Cover the bowl and let the dough ferment in a warm spot, ideally around 75 to 78°F. A warm kitchen will help the dough rise faster, while a cooler kitchen may need extra time. The dough should look puffier, feel lighter, and jiggle slightly when you move the bowl.
Check your dough
Once bulk fermentation is complete, gently turn the dough onto a lightly floured work surface. Try not to press out all the air you worked so hard to build. The dough should feel lighter, look puffier, and slowly spring back when gently pressed when you do the poke test.
How to shape sourdough hamburger buns
Divide the dough
Divide the dough into equal portions before shaping. For standard American-style sourdough hamburger buns, use pieces of about 100 grams each. If you want smaller buns for sliders or parties, divide the dough into portions of about 50 grams.
Shape the buns
Shape each piece into a tight ball to create good surface tension. Pull the dough against the work surface with cupped hands until the top feels smooth and taut. Proper shaping helps the buns rise upward instead of spreading flat and gives them their soft, round shape.
Final proof and bake
Place the shaped buns on a lined baking sheet and let them proof until puffy and airy. When gently pressed, the dough should slowly spring back. Brush with egg wash, add sesame seeds if using, and bake until golden brown.
Common mistakes
Flat buns: Usually caused by not creating enough surface tension during shaping or underdeveloped gluten. Shape the dough into tight balls so the buns hold their shape while baking.
Hard buns: This can happen if the dough is overfloured, overbaked, or underproofed. Use a kitchen scale for accurate measurements and bake just until golden brown.
Hollow or dry buns: Often a sign of overproofing or an inactive starter. Use an active bubbly starter and keep an eye on fermentation times rather than relying only on the clock.
Our tips for the best sourdough burger buns
- Toast them: Lightly toasting your sourdough hamburger buns adds extra flavor and improves the texture. It also helps prevent sauces and burger juices from soaking into the bread too quickly.
- Use high-protein flour: Bread flour with a higher protein content helps create a stronger dough with better structure. It gives these sourdough burger buns a soft crumb while still helping them hold their shape.
- Feed your starter: A strong, active, bubbly starter is key to light, fluffy buns. If your starter is sluggish or underfed, your dough may rise slowly and produce denser buns.
- Use a kitchen scale: Measuring ingredients by weight yields more consistent results than measuring by cups. A kitchen scale helps you get the dough texture right and makes it easier to divide the buns evenly.
- Create good surface tension: Tight shaping helps your sourdough hamburger buns rise upward rather than spread out. A smooth, taut dough ball makes a big difference in the final shape and texture. This is so important when you want your buns to be sturdy enough for all the toppings.
- Do not overbake: Bake until the buns are golden brown, but avoid leaving them in the oven too long. Overbaking can dry out the crumb and make the buns firmer than you want.
People also want to know
Yes, but because you haven’t activated your starter, you want to add a tablespoon of instant yeast or opt for a long ferment when you want to make sourdough discard hamburger buns.
The key is using enough fat, proper fermentation, and avoiding overbaking.
Dense buns are usually caused by an inactive starter, underproofing, or not developing enough gluten.
Storage
Store sourdough hamburger buns in an airtight container or bread bag at room temperature for up to 3 days. Let the buns cool completely before storing to prevent condensation, which can make them soggy.
For the best texture, lightly toast the buns before serving. This helps bring back some of their softness and gives them a freshly baked taste.
How to freeze sourdough hamburger buns
Sourdough hamburger buns freeze well. Let them cool completely, then place them in a freezer-safe bag or airtight container and freeze for longer storage.
When you are ready to use them, thaw at room temperature and warm or toast before serving.
More of our favorite recipes for sourdough bread
Sourdough Hamburger Buns
Equipment
- 1 stand mixer
- 1 mixing bowl
Ingredients
- 1/2 cup sourdough starter fed and active
- 1/4 cup unsalted butter melted
- 1 cup water
- 1 large egg
- 3,5 cup bread flour
- 1 teaspoon salt
- 2 tablespoons honey
- 2 tablespoons sesame seeds
Instructions
- Mix together the sourdough starter, milk, egg, and butter in a large bowl.
- Add the flour and salt and mix it for 5-10 minutes with your hands or a stand mixer until you have a smooth, soft dough.
- Cover your bowl and let the dough bulk ferment for 4-5 hours at room-temperature or overnight in the fridge.
- Divide the dough into 8 pieces.
- Fold each corner of the dough into the center and repeat this four times.
- Place the dough seam down on the counter and gently pull it towards you to create tension.
- Gently press it a little bit flat and transfer them to a lined baking tray.
- Cover your buns and let them rise for 2 hours.
- Preheat your oven to 375°F (190°C).
- Brush the hamburger buns with egg wash and sprinkle sesame seeds on top of each bun.
- Bake them in the center of the oven for 20-25.
- Let the sourdough hamburger buns cool completely on a cooling rack before serving.
Notes
- Use an active, bubbly sourdough starter for the best rise and texture. A weak starter may lead to denser buns and longer fermentation times.
- High-protein bread flour gives the softest crumb and best structure.
- Fermentation times are estimates and will vary depending on your starter and kitchen temperature.
- Divide the dough into 100 gram portions for standard hamburger buns or 50 gram portions for slider buns.
- For an overnight option, shape the buns, cover, and refrigerate overnight.
- Store cooled buns in an airtight container for up to 3 days or freeze for longer storage.
- A stand mixer makes kneading easier, but the dough can also be mixed and kneaded by hand.
