Sourdough Burger Buns Recipe
Sourdough hamburger buns are the perfect blend of chewy texture and tangy flavor, elevating any homemade burger into something truly special. Their golden crust and soft interior make every bite unforgettable.
Using your sourdough starter, you can mix these buns in the morning and enjoy fresh, warm, bakery-quality rolls by dinnertime. No commercial yeast needed—just real ingredients and slow fermentation.
What You’ll Need for Irresistible Sourdough Hamburger Buns
- Active sourdough starter – This natural leavening gives the buns their signature tang and fluffy texture.
- All-purpose flour – A reliable, neutral base that creates a soft, tender crumb.
- Water – Essential for hydrating the flour and activating the starter.
- Honey – Adds a subtle sweetness that balances the sourdough’s tang.
- Salt – Deepens the flavor and helps control fermentation for a well-rounded bun.
- Egg – Used in the egg wash for a shiny, golden finish.
- Sesame seeds – Optional, but add a classic, nutty crunch on top.
Step-by-Step: How to Make Sourdough Hamburger Buns
Start by feeding your sourdough starter the night before, allowing it to become active and bubbly. In the morning, mix the dough and let it rest before beginning a series of stretch-and-folds to strengthen it.
Once the dough is well-developed, let it rise until doubled—this may take up to 6 hours. Shape into six smooth buns, place them on a baking sheet, and allow them to puff during the second rise.
Brush each bun with an egg wash, sprinkle with sesame seeds if desired, and bake until beautifully golden. Cool before slicing and serving—perfect with your favorite burger or sandwich fillings.
Tips, Tricks, and Creative Variations
Temperature is key—slightly warm kitchens speed things up, while cooler temps may require patience. If your schedule’s tight, refrigerate the dough after the first rise and resume the next day. Just be sure to allow extra time for the cold dough to come back to room temperature.
For a richer dough, consider swapping the water with whole milk or adding a pat of butter. You can also top the buns with everything bagel seasoning or finely chopped rosemary for a gourmet twist.
Keeping Them Fresh: Storage & Freezing Tips
Sourdough hamburger buns stay fresh at room temperature for 2–3 days when stored in an airtight bag or container. For longer storage, freeze them after they’ve fully cooled. Wrap individually and freeze for up to two months. To reheat, thaw at room temp or warm briefly in a low oven for that just-baked taste.
These buns reheat beautifully and retain their softness, making them ideal for meal prep or summer cookouts.
Sourdough Burger Buns Recipe
Ingredients
For the Starter (yields 50 g active sourdough starter)
- 5 teaspoons 25 g water
- 3 tablespoons 25 g all-purpose flour
- 2 teaspoons 10 g unfed sourdough starter
For the Dough
- 1 ½ tablespoons 30 g honey
- ¼ cup 50 g active sourdough starter
- 1 ½ teaspoons 10 g salt
- 3 cups 360 g all-purpose flour
- 1 cup 240 g water
For the Egg Wash
- 1 tablespoon water
- 1 egg
- sesame seeds optional
Instructions
- Feed the sourdough starter approximately 12 hours before dough preparation. In a clean jar, combine flour, water, and unfed starter. Mix thoroughly, loosely cover, and allow it to ferment at room temperature until doubled in size and bubbly. This mix yields a little more than needed to account for any transfer loss.
- To prepare the dough, combine flour, water, honey, salt, and the active sourdough starter in a large bowl. Stir with a spatula or by hand until all dry elements are incorporated. Cover and rest at room temperature for 30 minutes.
- Perform three sets of stretch and folds at 30-minute intervals. Moisten your hand, lift one side of the dough, and fold it over itself. Rotate the bowl a quarter turn and repeat until a full rotation is complete, forming a taut dough ball. Cover after each round of folds. Alternatively, a stand mixer fitted with a dough hook can be used; knead on speed 3 for 8–10 minutes.
- Cover and allow the dough to rise until doubled in volume, typically around 6 hours at 72°F (22°C). Once risen, refrigerate for up to 2 days if deferring baking. If baking the same day, proceed directly to shaping.
- Transfer the dough onto a lightly floured surface and divide into six equal pieces (112–115 g each). Shape each portion into a round ball, flour the tops lightly, and place onto a parchment-lined baking sheet. Cover with a kitchen towel and allow to rise for 1–2 hours until visibly puffy.
- Preheat the oven to 375°F (190°C). Whisk together the egg and water, then brush the tops of the buns. Add sesame seeds if desired. Bake for approximately 25 minutes or until golden brown. Allow to cool before slicing.
