Sourdough Hamburger Buns
Sourdough hamburger buns are easy to make with your sourdough starter and a few simple ingredients. Mix the dough in the morning and bake them fresh for dinner the same day!
We love making as many baked goods with a sourdough starter as we can.
Instead of buying things such as tortillas, pizza crust or bagels at the store, it's easy to make them from scratch using a sourdough starter.
These homemade sourdough hamburger buns are so soft and fluffy. Whether you're craving a juicy cheeseburger or a delicious bean burger, these buns will become your new favorite way to stack them!
This recipe makes 6 nice sized hamburger buns. The dough can also be shaped into 6 hotdog buns.
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Sample baking schedule
I tested this recipe in a 72°F (22°C) kitchen. Warmer kitchens will need less time for the dough to double and colder kitchens will need more time.
The night before
- 8:00 PM: Feed your sourdough starter.
The next morning
- 8:00 AM: Mix the dough and let rest for 30 minutes.
- 8:30 AM: Perform a set of stretch and folds.
- 9:00 AM: Perform second set of stretch and folds.
- 9:30 AM: Perform third set of stretch and folds. Cover and let rest until the dough has doubled in size.
- 3:30 PM: Divide and shape the dough. Cover and let rest until puffy.
- 5:00 PM: Brush dough with an egg-wash, sprinkle sesame seeds and bake.
Ingredients needed
- All-purpose flour: Up to 25% of the flour can be substituted with whole wheat flour if desired. You will need to add more water to the dough. Somewhere between 25-30g should be enough. Add it slowly until you get the right consistency.
- Sugar: Honey or maple syrup can be used in place of granulated sugar.
- Salt
- Water
- Egg: You will mix an egg with a tablespoon of water to use as an egg wash before baking the buns.
- Sesame seeds: This ingredient is optional but highly recommended! Regular, toasted or black sesame seeds can be used.
Step-by-step instructions
Let's go over the step-by-step instructions for making the best sourdough hamburger buns from scratch!
Feed your sourdough starter - 8 PM
The night before you plan to mix your dough, feed your sourdough starter. You will need 50g of active starter.
You can mix it directly in the bowl you plan to use for your dough or, measure it into a clean jar.
Mix the dough - 8 AM
In the morning, add the flour, sugar, salt, active sourdough starter and water into a large bowl. Mix everything together until the dough forms a shaggy mass.
Cover the dough and let it rest at room temperature for 30 minutes so the flour can absorb the water.
Stretch and fold - 8:30 AM
After the 30 minutes is up, perform a set of stretch and folds. Cover the dough and repeat this step 2 more times, spaced 30 minutes apart.
First rise - 9:30-3:30 PM*
After the last stretch and fold, cover the dough and allow it to rise until it has doubled in size.
*The first rise time is based on a kitchen temperature of 72°F (22°C). Adjust your rise time accordingly. Warmer needs less time, cooler needs more time.
Divide and shape - 3:30 PM
After the dough has doubled, it's time to divide it and shape it into buns.
Please note that the dough will be VERY sticky and a little difficult to work with if you are new to sourdough baking. (Make sure to watch the video where you can see how I handle the dough during the shaping process.)
Turn the dough out onto a generously floured surface. It should be floured enough for the dough to slide around without sticking.
Use a bench scraper to divide the dough into 6 even portions. They should weigh about 112-115g each.
NOTE: You'll want the top of the dough to be free of flour so that as you shape the buns, the dough will stick to itself.
To shape the buns, pull the dough up on one side and press it into the center on top of the dough. Repeat this until you've come full circle around the dough and then flip the dough so that the seam side is facing down.
Use your hands to cup the bottom of the dough ball and gently twist it on the work surface to form a taut ball.
Transfer the dough ball to a parchment lined baking sheet. Repeat with the remaining dough.
Cover the baking sheet with a clean kitchen towel and allow the dough to rest at room temperature until they are puffy. About 1-2 hours.
Preheat your oven to 375°F (190°C).
Beat an egg with a tablespoon of water in a small bowl to create an egg-wash.
Brush the top of each dough ball with the egg wash and sprinkle with sesame seeds.
Bake the buns for 25 minutes or until they are at your desired brown color. Remove the buns from the oven and transfer them to a wire rack to cool before slicing.
How to store and freeze
The sourdough hamburger buns will stay fresh at room temperature for up to 2 days. Store them wrapped in a towel or in a plastic bag.
You can also freeze the buns! Place them into a freezer-safe bag after they are completely cooled. Keep them in the freezer for up to one month for best quality.
When you are ready to eat one, simply take it out of the freezer and allow it to thaw at room temperature.
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More easy sourdough recipes: sourdough pretzels / sourdough english muffins / sourdough bread for beginners / thin crust sourdough pizza
Sourdough Hamburger Buns
INGREDIENTS
Ingredients to make 50 grams (¼ cup) of active sourdough starter
- 2 teaspoons (10 g) unfed sourdough starter
- 3 tablespoons (25 g) all-purpose flour
- 5 teaspoons (25 g) water
Dough Ingredients
- ¼ cup (50 g) active sourdough starter
- 3 cups (360 g) all-purpose flour
- 1 cup (240 g) water
- 1 ½ tablespoons (30 g) honey
- 1 ½ teaspoons (10 g) salt
Egg wash
- 1 egg
- 1 tablespoon water
- sesame seeds (optional topping)
INSTRUCTIONS
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.(The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)
Mix the Dough
- Add the ingredients to a large mixing bowl and use a spatula or your hands to mix them together until there are no dry bits in the bottom of the bowl. Cover the bowl and allow the dough to rest on the counter for 30 minutes.
Perform 3 sets of stretch and folds (or stand mixer)
- Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball.Cover the bowl and let the dough rest for 30 minutes.Repeat the stretch and fold process two more times.Stand mixer: Use the dough attachment and mix on speed 3 for 8-10 minutes. Proceed to next step.
First Rise
- Cover the bowl and allow the dough to rise until doubled. (This took 6 hours in my 72°F (22°C) kitchen.)
- After the dough has doubled, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step. See notes.
Shape and Second Rise
- Turn the dough out onto a floured surface. Divide the dough into 6 equal portions of 112-115 grams each.
- Working with one portion at a time, shape the dough into a ball. Lightly flour the top of the dough and then place it on a parchment paper lined baking sheet. Repeat with the remaining dough.
- Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy, 1-2 hours.
Bake
- Preheat your oven to 375°F (190°C). Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired. Bake for 25 minutes or until the buns are golden brown.
- Remove the buns from the oven and allow them to cool before slicing.
NOTES
- If you decide to put the dough in the fridge after the first rise take note that you will need to let the dough rise longer during the second rise due to the dough being cold.
I will never buy hamburger buns ever again. Total game changer and best burger I've ever eaten. Would pay $20 and not be mad if I was at a restaurant.
I've made these several times now and they're always gone the next day! Easy, delicious, and versatile! I was wondering if anyone had shaped the rolls then frozen them to bake at a later date? I like to triple and quadruple recipes when I can and have stuff on hand to pop in the oven when I need it.
I am trying it now, I will update here as soon as I can.. but also any tips are 100% appreciated 😅
THE best buns ever! Even my picky kids devoured them!
Thank you for this recipe. It’s so simple to follow and delicious, I LOVE how I can add the delicious tangy taste of the sourdough into my burgers buns.
Hi,
Thank you for the recipe. After cold prrofing in the fridge over night. Do i let the dough come to room temperature before shaping for 2nd rise?
Thank you so much!
Hi Zoey, you can actually do it cold or at room temperature. It really depends on your preference for the shaping part. I personally like to work with a cold dough because I find it easier.
I am writing when they are still in the oven, but I am sure they will be delicious. They are looking great, although they puffed up quite high. I am wondering if I let them rise a bit longer, are they likely to be wider and not so tall?
Wow! These are amazing! I had a busy week and left them in the fridge for four or five days. The flavor was incredible.
I cut them in half and put an egg on each half. Just plain like that. So good. Also, I don’t usually go out of my way to buy sesame seeds too, so I just use the everything bagel seasoning on top which adds an extra onion flavor.
My first try at these was pretty successful. I need to work on my shaping a bit. Not as light and fluffy as a regular hamburger bun but so very delicious. Couldn’t bake right away so I put the dough in the fridge and pulled out two days later. They rose well even though my kitchen runs on the cool side.
Great tasting bread but they turned out a bit dense for hamburger buns… thoughts? Too chilly and didn’t wait long enough to proof?
I haven’t tried these yet, but I have a few questions.
#1 If you want to make slider size buns, would you change anything about the temperature or time in the oven?
#2 Someone with an egg egg allergy could you use a heavy cream wash on top instead?
Thanks in advance, looking forward to trying them!
For some reason no matter the recipe I follow my buns grow high when I’d rather them grow wide. I hoped it was just my last recipe but these too are high. I can cut in quarters to make a burger for my kids cus they can’t get their mouths around the bun haha. Ideas what I’m doing wrong?
Just a thought: Maybe make them smaller, which means you will divide the dough into more pieces. I have only tried them once, but for the same reason, I might let them rise longer, hoping they will flatten out. I only have big people to feed, though.
I flatten mine out like a burger patty for the kids!
I had the same thing, and I'm wondering if I over-handled them in the shaping stage. Mine also split along the sides, so maybe I didn't leave them long enough during the second proof?
Hi Melissa, I would shape them a little looser, if that makes sense. Shaping the balls very tightly helps to give the dough structure and rise higher.
I use a tbsp of honey and a tbsp milk mixed together, brush on top of mine and it's delicious!