Sourdough hamburger bun recipe: unlock the secret to bakery-quality sourdough hamburger buns with this step-by-step guide on how to make soft and fluffy fermented buns right in your own kitchen.

There’s something irresistibly satisfying about sinking your teeth into a juicy burger nestled between the perfect sourdough hamburger bun. The tangy, slightly chewy crust paired with a tender, airy interior makes sourdough buns an ideal choice for elevating your burger experience to gourmet status. Whether you’re a seasoned home baker or just wanting to get better at sourdough, my blog will guide you through the art of crafting these homemade sourdough hamburger buns.

Why you will love this sourdough hamburger bun recipe:
- Texture Perfection: These buns effortlessly strike the perfect balance between a crispy, chewy crust and a soft, fluffy interior, ensuring every bite is delightful.
- Natural Ingredients: Made with just a few natural, simple ingredients, this recipe not only avoids the preservatives and additives often found in store-bought buns but also keeps it wholesome.
- Nutritional Benefits: The long bulk fermentation process of sourdough not only helps to break down gluten but also increases the availability of nutrients, making these buns easier to digest and more nutritious.
- Versatile Use: Beyond burgers, these buns are perfect for sandwiches, breakfast buns, or even as a snack on their own, making the possibilities truly endless!
- Homemade Satisfaction: There’s a special joy and sense of accomplishment in making your own bread. Plus, the unbeatable aroma of freshly baked buns filling your home takes it to the next level.
- Customization: You can easily personalize the buns by adding sesame seeds, herbs, or spices to suit your taste preferences, making them as unique as you like.

Ingredients:
- 2 cups active starter
- 1 cup room temperature whole milk
- 2 cups filtered water
- 4 tbsp melted butter
- 1 tbsp salt
- 1/3 cup honey
- 8 cups all-purpose flour

Instructions for sourdough hamburger bun recipe:
- In the bowl of a stand mixer, first add the active sourdough starter, warm milk, water, melted butter, salt, honey, and 6 cups of flour. Then, mix on low-medium speed using the paddle attachment until the flour is fully incorporated. Next, turn up the speed and continue mixing until the dough appears smooth and sticky.
- Next, switch out the paddle attachment for the dough hook attachment. Then, add the 2 remaining cups of flour and turn the mixer on low speed until the flour is fully incorporated again. Once it is, turn the mixer speed up to medium-high and let it mix for 3-4 minutes. As a result, the dough should have cleaned the sides of the bowl and be firm and smooth.
- Remove from mixer and place dough into a large bowl where it will double in size, and let it ferment in a warm place for 6-8 hours. This timing for the first rise will vary depending on room temperature and strength of starter.
- When dough has doubled in size, dump it onto your work surface and using a bench scraper, cut it into small dough balls weighing around 100 grams each.
- Cup your hand over the dough ball and using gentle pressure, roll it in a circular motion against the work surface. This action creates surface tension, resulting in a smooth, round bun. If you find this difficult, lay the bun aside for a few minutes and allow the gluten to relax before trying again.
- Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between them for expansion. I like to arrange them 4×5 on a half-sized sheet pan (13×18).
- Cover the buns with a plastic wrap to prevent drying out, and then set them in a warm spot to rise for the second time. This final rise will take between 2-4 hours, and they are ready to bake when they have puffed up to almost double in size. Additionally, you can test by lightly poking one with your finger; if the indentation slowly springs back and leaves the slightest mark, your buns are ready to bake.
- Before baking, you can brush the buns with an egg wash (1 beaten egg) for a shiny finish. Optionally, sprinkle sesame seeds or other toppings if desired.
- Preheat oven to 425 degrees F with the fan on, which is convection on most ovens. When it is ready, place pan into the oven and set timer for 8 minutes. After 8 minutes, rotate the pan and set timer to bake for another 4 minutes. The buns are ready to remove if they are a deep golden brown after 12 minutes. You can check the internal temperature with a food thermometer to make sure they have reached 190 degrees F.
- Remove from oven and let cool on cooling rack before digging in.


Baker’s Schedule for sourdough hamburger bun recipe:
The Night Before:
8:00 PM: Feed your sourdough starter so that you will have 2 cups of starter the next morning.
The Next Morning:
7:00 AM: Mix the dough. Allow the dough to rise until it has doubled in size.
Afternoon:
3:00 PM: Divide and shape the dough. Let rise for final proof.
5:00 PM: preheat oven and bake
This schedule assumes a 72°F (22°C) kitchen temperature. Warmer kitchens may require less time, while cooler kitchens may need more time for the dough to rise.

FAQ’s:
What is a sourdough starter, and how do I make one?
A sourdough starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. Here is a blog post that teaches you all about how to make your own sourdough starter.
How long does it take to make sourdough hamburger buns from start to finish?
The entire process, including the first rise, shaping, second rise, and baking, can take all day. However, keep in mind that most of this time is hands-off, simply waiting for the dough to rise.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in denser buns. You can also try using a combination of whole wheat and bread flour to maintain a softer texture.
What if my sourdough buns don’t rise properly?
If your buns don’t rise, it could be due to an inactive starter, cold temperature, or insufficient proofing time. Therefore, make sure your starter is bubbly and active before using it, and also allow enough time for the dough to rise in a warm environment.
How should I store leftover buns?
Store leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze the buns in a freezer-safe bag for up to 3 months. To freshen up, let them thaw and warm them in the oven at 350°F (175°C) for a few minutes.
Can I make the dough ahead of time and bake later?
Yes, you can prepare the dough and let it rise overnight in the refrigerator for the first rise. This can enhance the flavor and make the process more convenient. Just make sure to allow the dough to come to room temperature before shaping and the second rise.
How do I know if my sourdough buns are done baking?
Your buns are done baking when they are golden brown on top, sound hollow when tapped on the bottom, and have an internal temperature of 190°F to 200°F.
Can I add toppings to my buns?
Absolutely! You can sprinkle sesame seeds, poppy seeds, or even herbs on top of the buns before baking. Just brush the buns with an egg wash to help the toppings stick.

What other things can I make with sourdough hamburger buns?
Oh, the versatility of sourdough hamburger buns! Here are some tasty ideas beyond the classic burger:
Breakfast Sandwich: Layer your buns with scrambled eggs, crispy bacon, avocado, and a slice of cheese.
Pulled Pork Sliders: Use the buns to make mini pulled pork sandwiches with coleslaw.
Garlic Bread Buns: Brush them with garlic butter, sprinkle with parsley, and bake until crispy.
Bruschetta: Top with diced tomatoes, fresh basil, mozzarella, and a drizzle of balsamic glaze.
Grilled Cheese: Make an elevated grilled cheese with your favorite cheeses and a touch of mustard.
Pizza Buns: Add marinara sauce, mozzarella, and your favorite toppings, then broil until melted and bubbly.
BBQ Chicken Sandwiches: Toss shredded chicken in BBQ sauce and top with coleslaw.

Other sourdough recipes you will enjoy:
- Easy Sourdough Garlic Naan Bread Recipe
- Easy Same-Day Sourdough Sandwich Bread Recipe
- How to Make Flaky Sourdough Croissants Recipe at Home
- How to Make Homemade Sourdough Pasta (small batch)

How to Make Soft & Fluffy Sourdough Hamburger Buns
Ingredients
- 2 cups active starter
- 1 cup room temperature whole milk
- 2 cups filtered water
- 4 tbsp melted butter
- 1 tbsp salt
- 1/3 cup honey
- 8 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, add the active sourdough starter, warm milk, water, melted butter, salt, honey and 6 cups of flour. Mix on low-medium speed with the paddle attachment until the flour is all incorporated then turn up the speed until the dough looks smooth and sticky.
- Switch out the paddle attachment for the dough hook attachment, add the 2 remaining cups of flour and turn the mixer on low speed until the flour is incorporated again. Once it is, turn mixer speed up to medium-high and let it mix for 3-4 minutes. The dough should have cleaned the sides of the bowl and be firm and smooth.
- Remove from mixer and place dough into a large bowl where it will double in size, and let it ferment in a warm place for 6-8 hours. This timing for the first rise will vary depending on room temperature and strength of starter.
- When dough has doubled in size, dump it onto your work surface and using a bench scraper, cut it into small dough balls weighing around 100 grams each.
- Cup your hand over the dough ball and using gentle pressure, roll it in a circular motion against the work surface. This action creates surface tension, resulting in a smooth, round bun. If you find this difficult, lay the bun aside for a few minutes and allow the gluten to relax before trying again.
- Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between them for expansion. I like to arrange them 4×5 on a half-sized sheet pan (13×18).
- Cover the buns with a plastic wrap to prevent drying out and set them in a warm spot to rise for the second time. This final rise will take between 2-4 hours, and they are ready to bake when they have puffed up to almost double in size. You can also test by lightly poking one with your finger, if the indentation slowly springs back and leaves the slightest mark, your buns are ready to bake.
- Before baking, you can brush the buns with an egg wash (1 beaten egg) for a shiny finish. Optionally, sprinkle sesame seeds or other toppings if desired.
- Preheat oven to 425 degrees F with the fan on, which is convection on most ovens. When it is ready, place pan into the oven and set timer for 8 minutes. After 8 minutes, rotate the pan and set timer to bake for another 4 minutes. The buns are ready to remove if they are a deep golden brown after 12 minutes. You can check the internal temperature with a food thermometer to make sure they have reached 190 degrees F.
- Remove from oven and let cool on cooling rack before digging in.
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