Ultimate Sourdough Hamburger Buns: Easy Recipe

I still remember the first time I made sourdough hamburger buns at home. Balancing work and family, I needed a recipe that was simple yet delivered that soft, fluffy texture I craved. After some trial and error, I perfected this foolproof sourdough hamburger buns recipe that’s now my go-to for cozy weeknight dinners and backyard BBQs.

Why This Recipe is a Must-Try

Homemade bread has a way of making any meal feel extra special, especially when it’s for summer BBQs or juicy weeknight burgers. For another delightful treat, consider our ultimate foolproof sourdough monkey bread. These sourdough hamburger buns are soft, fluffy, and bursting with that rich, tangy flavor only sourdough can offer. This recipe is your ultimate guide to baking buns that will elevate your burgers beyond anything store-bought, with a friendly, easy approach perfect for busy cooks like you and me.

• Perfectly soft and fluffy texture that holds up to juicy burgers without falling apart.
• Foolproof steps designed with beginners in mind, so you can bake with confidence.
• The tangy sourdough flavor adds depth and complexity, transforming your meal.
• Made from wholesome ingredients, providing a comforting bread experience.

Key Benefits of Sourdough Buns

Using an active and bubbly sourdough starter is key for this recipe. You’ll know your starter is ready when it’s full of bubbles and has doubled in size within 4-6 hours of feeding. This liveliness wakes up the yeast and bacteria, giving the buns their rise and signature tang. Unlike discard, which is less active, using a ripe starter ensures your dough ferments properly and develops flavor. Pro tip: Feed your starter and let it peak before mixing your dough to get the best rise.

Essential Ingredients for Tender Buns

This recipe uses simple, wholesome ingredients you likely have on hand. The melted coconut oil or butter keeps the buns tender and soft. Honey adds a touch of sweetness and aids in the crust’s beautiful browning. The egg enriches the dough and helps develop a lovely crumb that’s rich and satisfying. Check the recipe card below for the exact measurements and full ingredient list.

Ingredient Substitutions Table

Recommended Baking Tools

• Stand mixer with dough hook: Makes kneading easy and ensures smooth, elastic dough.
• Kitchen scale: For accurate measurements that yield consistent results.
• Bench scraper: Helps divide dough cleanly and shape buns without sticking.
• Plastic wrap or damp towel: Keeps dough moist during rises.
• Baking sheet or tray: For perfect oven baking with even heat distribution.

Ingredients

• 1/2 cup sourdough starter (active and bubbly)
• 3/4 cup warm water
• 3 cups all-purpose flour
• 1/4 cup melted coconut oil or butter
• 3 tablespoons honey
• 1 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon water
• sesame seeds (optional)

Howto Make Sourdough Hamburger Buns

Step 1: Mix & Knead the Dough

Combine your active sourdough starter, warm water, flour, melted coconut oil or butter, honey, salt, and egg in a stand mixer. Use the dough hook on medium speed and knead for about 5 to 10 minutes. If kneading by hand, fold and stretch the dough repeatedly until it feels smooth and elastic. Perform the “windowpane test”: stretch a small piece of dough thin until light passes through without tearing this means the gluten is developed and your dough is ready.

Step 2: The First Rise (Bulk Fermentation)

Place your dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise for 8 hours in a warm spot. The dough should become puffy and airy. If your kitchen is cool, place the bowl in your oven with just the light on to maintain a cozy environment.

Step 3: Cold Fermentation (The Overnight Chill)

After the first rise, transfer the dough, still covered, to the refrigerator overnight. This slow, cold fermentation deepens the flavor and firms the dough, making it easier to handle the next day. It’s a mostly hands-off step, letting your dough develop flavor and structure.

Step 4: Divide & Shape Your Buns

Divide the dough into eight equal pieces using your bench scraper for accuracy. To shape each bun, create a flat surface on top and tuck the remaining dough underneath. Then, create slight tension by rotating the bun gently on a lightly floured surface. This technique helps form a smooth round top and supports better oven spring, giving your buns that perfect shape.

Step 5: The Final Proof

Cover the buns with plastic wrap or a damp tea towel and let them rise until doubled in size. Use the “poke test” to check readiness: gently press a finger into the dough; if the indentation springs back slowly, they’re perfectly proofed. If it springs back quickly, they need more time; if it doesn’t spring back, they may be over-proofed.

Step 6: Bake Your Sourdough Hamburger Buns to Golden Perfection

Beat the egg yolk with water and brush the tops of the buns evenly. Sprinkle with sesame seeds if you like, or try alternatives like poppy seeds or flaky sea salt for variety. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the buns are beautifully golden brown on top and sound hollow when tapped.

Baking Timeline At-A-Glance

Tips for Adjusting Fermentation Time

If your kitchen is cooler, extend the bulk fermentation slightly, or use your oven light for gentle warmth. Warmer kitchens may speed up rising times, keep a close eye using the poke test!

Storage and Refreshing Instructions

Store cooled buns in an airtight container at room temperature for up to two days. To freeze, place buns in a sealed freezer bag for up to three months. When ready to eat, thaw buns at room temperature and warm briefly in the oven at 300°F for 5-7 minutes. For day-old buns, refresh by sprinkling a little water on top and heating in a preheated oven at 350°F for 3-5 minutes to bring back softness.

Troubleshooting Common Sourdough Issues

Frequently Asked Questions (FAQ)

Can I use sourdough discard for this recipe?

This recipe requires an active, bubbly starter for proper rise and flavor. Using discard, which is less active, will not give the same results.

How do I scale this recipe (double or halve it)?

You can easily double or halve the ingredients, keeping the ratios the same. Adjust rising times slightly, observing the dough’s activity and using visual cues.

Can I make these entirely whole wheat?

Yes, but whole wheat flour tends to produce denser buns. For best results, substitute 50-75% of the all-purpose flour with whole wheat to maintain a good rise and texture.

Conclusion and Call to Action

Making your own sourdough hamburger buns can feel like a small victory that fills your kitchen with warmth and confidence. These buns are soft, flavorful, and simple enough for any night of the week. I hope this recipe brings joy to your table! Don’t forget to leave a comment with your questions.

Sourdough Hamburger Buns

These homemade sourdough hamburger buns are soft, fluffy, and perfect for your next burger night. Made with active sourdough starter, they offer a delightful tang and superior texture.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 buns

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1/2 cup sourdough starter (active and bubbly)
• 3/4 cup warm water
• 3 cups all-purpose flour
• 1/4 cup melted coconut oil or butter
• 3 tablespoons honey
• 1 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon water
• sesame seeds (optional)

Equipment

• Stand mixer
• Dough hook
• Large bowl
• Plastic wrap or damp towel
• Oven
• Baking sheet
• Pastry brush

Method

 

Instructions

1. Combine sourdough starter, warm water, flour, oil/butter, honey, salt, and egg in a stand mixer. Knead with a dough hook for 5-10 minutes until the dough is smooth and elastic.
2. Transfer the dough to a greased bowl, cover, and let rise for 8 hours.
3. Move the covered dough to the refrigerator and chill overnight.
4. Divide the chilled dough into eight equal portions.
5. Shape each piece into a bun by creating a flat top and tucking the edges underneath, then gently rotate on a floured surface to create tension.
6. Cover the shaped buns and let them rise until doubled in size.
7. Whisk the egg yolk with water and brush this mixture over the tops of the risen buns.
8. Optionally, sprinkle sesame seeds over the egg-washed buns.
9. Bake the buns at 350°F (175°C) for 25-30 minutes, or until golden brown.

Notes

Ensure your sourdough starter is active and bubbly for best results. The long fermentation process develops flavor and texture. For even buns, use a kitchen scale to divide the dough.