Renewing your spirit one bite at a time

Sourdough Hamburger Buns


sourdough hamburger buns

These enriched sourdough hamburger buns are a flavorful and textured twist on the classic burger bun. The tangy sourdough starter adds a unique depth of flavor that perfectly compliments the other ingredients. The texture of these buns is soft and fluffy, yet sturdy enough to hold up to all your favorite burger toppings.

The best part is that they are surprisingly easy to make at home & no stand mixer is needed! With just a few simple ingredients and some basic bread-making skills, you can create a delicious batch of sourdough hamburger buns that will impress your friends and family at your next cookout!

sourdough hamburger bun crumb

Benefits of sourdough hamburger buns

I love making all things sourdough for endless reasons, but my favorite is knowing exactly what is in my food. If you buy hamburger buns at the store good luck trying to understand the ingredients on the back! These buns are made with whole, simple ingredients, and here are 3 reasons why they are a better choice for you:

  • Improved Digestibility: Sourdough fermentation breaks down gluten and phytic acid, which can improve the digestibility of the bun. This can be especially beneficial for people with gluten sensitivities or digestive issues.
  • Increased Nutritional Value: The fermentation process in sourdough increases the availability of nutrients, such as vitamins and minerals, making them more accessible to your body.
  • Lower Glycemic Index: Sourdough fermentation also helps to reduce the glycemic index of the bun, which means that it can cause a slower and more steady rise in blood sugar levels.
sourdough hamburger bun

Tips for Success

  • This recipe calls for an active, bubbly starter that has been fed within the past 12 hours and is at its peak.
  • If you want less of a sour taste, create a levain and add 15 grams of sugar to it.
  • You do not need a stand mixer for this recipe, but if you have one feel free to use it!
  • I prefer to long ferment the dough which is why refrigeration is recommended, but you can technically bake these after they have finished their bulk rise.
  • Sourdough hamburger bun dough usually takes around 8 hours to rise @ 70 degrees F. You may need to adjust the timing depending on the temperature of your home.
sourdough hamburger buns

Three ways to enjoy a sourdough hamburger bun

  • Classic Burger: Start with a juicy beef patty or your favorite meat or plant-based alternative. Add your preferred toppings such as lettuce, tomato, onion, cheese, pickles, and condiments. The sourdough bun’s tangy flavor adds depth to the overall taste, complementing the savory elements of the burger.
  • Pulled Pork Sandwich: Use the sourdough bun to create a pulled pork sandwich. Slow-cook seasoned pork shoulder until it’s tender and easily shreddable. Pile the pulled pork onto the sourdough bun and top it with coleslaw for a refreshing crunch.
  • Grilled Chicken Sandwich: Grill or pan-sear a seasoned chicken breast until it’s cooked through and juicy. Place the chicken breast on a toasted sourdough bun and layer it with toppings such as avocado, bacon, lettuce, and a zesty aioli or barbecue sauce.
sourdough hamburger bun

How to make sourdough hamburger buns

Baker’s schedule: feed your sourdough starter within 12 hours of mixing the dough and ensure it is at its peak. Mix the dough in the morning, allow to ferment for 8 hours, refrigerate overnight, and bake for the following day. 

Tip: if you desire a less sour taste create a levain and add 15 grams of sugar to it. To make 100 grams of levain mix together 15 grams of sourdough starter, 45 grams of water, and 45 of grams flour.

Ingredients
  • 100 grams active sourdough starter
  • 500 grams of bread flour
  • 2 tablespoons of sugar or honey
  • 45 grams or 3 tablespoons of unsalted butter, melted
  • 9 grams of salt
  • 145 grams of filtered water
  • 145 grams of milk
  • 1 large egg (between 50-60 grams)
  • For the egg wash: 1 egg, 1 teaspoon of water, & sesame seeds for topping
Eqipment
  • Mixing bowl
  • Food scale
  • Silicone scraper or bench scraper
  • Large baking sheet
  • Parchment paper

Mix the dough

  • In a small saucpan, heat the milk and butter over medium heat until the butter melts. Allow to cool for 5-10 minutes.
  • In a mixing bowl add the water and milk/butter mixture and dissolve the sourdough starter and sugar (or honey if using) by mixing with a fork.
  • Then add the egg and mix until combined.
  • Lastly add the flour and salt and mix until all of the flour has absorbed the liquid. The dough will look shaggy and be sticky.
  • Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.
sourdough hamburger bun dough
Sourdough hamburger bun dough

Knead the dough

  • After the dough has rested, knead the dough for 8-10 minutes or until it comes together & is not as sticky. Try not to use too much additional flour during this process. The dough should come together nicely.
  • Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.
sourdough hamburger bun dough
Kneaded sourdough hamburger bun dough

Stretch and folds

  • If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
  • I recommend doing 2-3 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise.
The dough will look like this after a stretch and fold

Refrigerate the sourdough hamburger bun dough

  • Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
  • Alternatively you can shape and bake the buns in the same day.
sourdough hamburger bun dough

Shaping the dough

  • When ready to bake the sourdough hamburger buns, remove the dough from the refrigerator and line a baking sheet with parchment paper.
  • Using a food scale cut and weigh the dough into approximately eight 124-gram pieces (weigh the dough for accuracy).
sourdough hamburger bun dough pieces
Weigh and cut the dough into 8 pieces
  • Then, shape each piece into a round ball. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
  • Place each shaped dough ball onto the baking sheet, cover with oiled plastic wrap, and allow them to rest for 2-3 hours in a warm spot.
shaped sourdough hamburger bun dough

Brush & Bake

  • Once the dough balls have puffed up a bit, preheat your oven to 375 degrees F and whisk together the egg and 1 teaspoon of water.
sourdough hamburger buns
2 hours after the dough has rested
  • Brush each sourdough burger bun with the egg wash and top with sesame seeds if using.
  • Bake the buns for 25-30 minutes or until they turn golden brown.
sourdough hamburger buns
  • Allow them to cool before cutting into them and enjoying them!
sourdough hamburger buns
  • These are best eaten on the same day, but any leftovers can be stored in a bread bag or air-tight container for 3 days.
  • You can freeze the baked sourdough hamburger buns for up to 3 months.
sourdough hamburger buns

More sourdough recipes:

sourdough hamburger buns
Print Recipe
5 from 5 votes

Sourdough Hamburger Buns (by hand!)

Sourdough hamburger buns are the perfect addition to any burger lover's repertoire. Made with tangy sourdough starter and fluffy bread flour, these buns offer a unique flavor and texture that takes your burger game to the next level.
Prep Time30 minutes
Cook Time30 minutes
Proofing time1 day
Course: Main Course
Cuisine: American
Keyword: sourdough hamburger buns
Servings: 8 buns
Calories: 250kcal

Equipment

  • Mixing bowl
  • Food scale
  • Large baking sheet
  • Parchment paper
  • Silicone scraper or bench scraper

Ingredients

  • 100 grams active sourdough starter
  • 2 tablespoons sugar or honey
  • 45 grams unsalted butter melted
  • 145 grams water
  • 145 grams of warm or room temperature milk can be substituted for water or almond milk
  • 1 large egg (between 50-60 grams)
  • 9 grams salt
  • 500 grams bread flour

For the eggwash

  • 1 egg
  • 1 teaspoon water
  • sesame seeds for topping optional

Instructions

Mix the dough

  • In a small saucpan, heat the milk and butter over medium heat until the butter melts. Allow to cool for 5-10 minutes.
  • In a mixing bowl add the water and milk/butter mixture and dissolve the starter and sugar (or honey if using) by mixing with a fork.
  • Then add the egg and mix until combined.
  • Lastly add the flour and salt and mix until all of the flour has absorbed the liquid. The dough will look shaggy and be sticky.
  • Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.

Knead the dough

  • After the dough has rested, knead the dough for 8-10 minutes or until it comes together & is not as sticky. Try not to use too much additional flour during this process. The dough should come together nicely.
  • Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.

Stretch and folds

  • If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
  • I recommend doing 2-3 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise.

Refrigerate the dough

  • Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
  • Alternatively you can shape and bake the buns in the same day.

Shaping the dough

  • When ready to bake the sourdough hamburger buns, remove the dough from the refrigerator and line a baking sheet with parchment paper.
  • Using a food scale cut and weigh the dough into approximately eight 124-gram pieces (weigh the dough for accuracy).
  • Then, shape each piece into a round ball. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
  • Place each shaped dough ball onto the baking sheet, cover with oiled plastic wrap, and allow them to rest for 2-3 hours in a warm spot.

Brush & Bake

  • Once the dough balls have puffed up a bit, preheat your oven to 375 degrees F and whisk together the egg and 1 teaspoon of water.
  • Brush each sourdough hamburger bun with the egg wash and top with sesame seeds if using.
  • Bake the buns for 25-30 minutes or until they turn golden brown.
  • Allow them to cool before cutting into them and enjoying them!
  • These are best eaten on the same day, but any leftovers can be stored in a bread bag or air-tight container for 3 days.
  • You can freeze the baked sourdough hamburger buns for up to 3 months.

Notes

Baker’s schedule: feed your sourdough starter within 12 hours of mixing the dough and ensure it is at its peak. Mix the dough in the morning, allow to ferment for 8 hours, refrigerate overnight, and bake for the following day. 
Tip: if you desire a less sour taste create a levain and add 15 grams of sugar to it. To make 100 grams of levain mix together 15 grams of active sourdough starter, 45 grams of water, and 45 grams of flour.
 

Nutrition

Serving: 1bun | Calories: 250kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Sodium: 300mg

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Comments

  1. Beautiful recipe!5 stars

    1. Thank you, Annie!

  2. Stunning. I can’t wait to try this one.5 stars

    1. thank you, Laurie!