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Sourdough hamburger buns add an extra oomph of flavor to any burger with their signature sourdough taste and light nuttiness from sesame seeds on top. They are the perfect vessel for any burger or sandwich you love!
Quick Recipe Overview
WHAT: Soft, pillowy hamburger buns made with active sourdough starter, creating tender rolls perfect for burgers and sandwiches.
WHY: These buns offer incredible flavor and texture while using sourdough starter, giving you bakery-quality results at home.
HOW: Mix starter with simple ingredients, let rise at room temperature, shape into buns, and bake until golden-brown.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Sourdough Hamburger Buns
- Ingredient Notes
- Sourdough Hamburger Buns Recipe
- How to Make Sourdough Hamburger Buns Recipe
- Substitutions &Variations
- FAQs for Sourdough Hamburger Buns
- My Best Tips for Making Sourdough Hamburger Buns Recipe
- What to Serve With Sourdough Buns
- Similar Recipes to Try
- Storage & Reheating Tips
- More Sourdough Recipes To Try
Why I Love Making Sourdough Hamburger Buns
There’s nothing quite like biting into a burger nestled in a freshly baked bun that you made yourself. These sourdough hamburger buns have become a weekend staple in our house, especially during grilling season.
What makes these buns special is their perfect balance—soft and pillowy inside with a beautifully golden exterior that holds up to even the juiciest burgers without falling apart. The sourdough starter adds subtle depth of flavor without being overpowering, complementing everything from classic beef burgers to pulled pork sandwiches.
The simplicity keeps me coming back. Using a stand mixer with the dough hook means minimal hands-on work, and the flexible rise time fits into busy schedules.
🩷 Melissa
These homemade sourdough hamburger buns turn an ordinary cookout into something memorable, with their soft, pillowy texture and subtle tangy flavor that complements every filling imaginable.
The golden-brown exterior isn’t just beautiful—it’s sturdy enough to hold up against the juiciest patties without turning into a soggy mess.
Whether you’re grilling for a crowd or making weeknight sliders, these buns deliver bakery-quality results with surprisingly little effort. Trust me, once you taste the difference homemade makes, there’s no going back!
Ingredient Notes
Active Sourdough Starter: Use starter that has been fed 4-12 hours before and is bubbly and doubled in size. If your starter isn’t very active, the dough will take longer to rise.
Milk: Whole milk creates the softest buns, but 2% milk works well too. You can substitute with non-dairy milk like oat or almond milk without affecting the texture significantly.
Egg White for Wash: The egg white mixed with water creates a beautiful shiny finish. If you don’t have egg whites, brush the tops of the buns with milk or melted butter instead—you’ll still get golden buns, just without the shine.
See the recipe card below for full information on ingredients and quantities.
Sourdough Hamburger Buns
Ingredients
- 1 cup active bubbly sourdough starter
- 3 tablespoons light oil
- ½ cup milk
- 1 egg
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 to 2 ½ cups all-purpose flour
- 1 egg white + 1 tablespoon water
- Sesame seeds
Instructions
- In the bowl of your stand mixer, add the sourdough starter, oil, milk, and egg. Beat to combine.1 cup active bubbly sourdough starter, 3 tablespoons light oil, ½ cup milk, 1 egg
- Add the salt, sugar, and 2 cups of flour.1 teaspoon salt, 2 tablespoons sugar, 2 to 2 ½ cups all-purpose flour
- Mix with the dough hook on low speed for 3 to 5 minutes, until the dough comes together well but still sticks to the bottom of the bowl.
- Dust a work surface well with flour, and remove the dough from the bowl onto the work surface.
- Knead the dough lightly until it’s soft but not overly sticky.
- Form the dough into a smooth ball.
- Lightly spray the mixing bowl with cooking spray, and return the dough to the bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let the dough rest at room temperature 2 to 6 hours, depending on your timing.
- After the dough has rested, remove it from the bowl and divide it into 8 pieces.
- Form each piece into a round ball, and place on a baking mat or parchment-lined baking sheet, about 2 inches apart. Gently use the palm of your hand to press the dough so that it’s 1 to 1.5 inches thick. This will help it be more bun-shaped when it cooks.
- Cover the dough lightly, and let it rest for 30 minutes or so while the oven preheats.
- Heat the oven to 400 degrees F. When the oven is hot, brush the top of the bun with 1 egg white beat well with 1 tablespoon of water, and then sprinkle the wet tops with sesame seeds.1 egg white + 1 tablespoon water, Sesame seeds
- Bake until the buns are golden-brown, about 15 minutes.
- Remove from the oven, and let the buns cool 10 to 15 minutes minimum before slicing in half and serving with your favorite burger, pulled pork, or just about any other sandwich toppings.
Notes
- This makes 8 medium-sized buns. If you’d like large buns, divide the dough into 6 and make 6 large buns, or divide it into 12 to make slider-sized buns.
- If you change the size of the buns, you will need to adjust the baking time slightly. A couple more minutes for larger buns and a couple fewer minutes for smaller buns.
- To get consistent hamburger buns, you can use a food scale to ensure the dough is divided evenly before shaping them into buns.
- Store buns in an airtight container for up to three days on the counter or five days in the fridge.
- If you have any sourdough questions, check out these sourdough troubleshooting tips.
Nutrition
How to Make Sourdough Hamburger Buns Recipe
Step 1: Beat the sourdough starter, oil, milk, and egg. Add the salt, sugar, and 2 cups of flour. Mix with the dough hook on low speed for 3 to 5 minutes.
Step 3: Lightly spray the mixing bowl with cooking spray; return the dough to the bowl. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature 2 to 6 hours.
Step 5: Cover the dough lightly; let it rest for 30 minutes or so while the oven preheats. Before putting the buns in the oven, brush the tops with egg white wash and then sprinkle with sesame seeds.
Step 2: Dust a work surface with flour; move the dough to the work surface. Knead the dough lightly. Form the dough into a smooth ball.
Step 4: Remove dough from the bowl and divide it into 8 pieces. Form each piece into a round ball; place on a parchment-lined baking sheet, about 2 inches apart, and flatten slightly.
Step 6: Bake until the buns are golden-brown, about 15 minutes. Let the buns cool 10 to 15 minutes minimum before slicing in half and serving.
Substitutions &Variations
Whole Wheat Version
Replace up to half the all-purpose flour with whole wheat flour for a heartier, nuttier bun. You may need an extra tablespoon or two of milk as whole wheat absorbs more liquid.
Dairy-Free
Use your favorite non-dairy milk and substitute the light oil with melted coconut oil or more neutral oil. These work beautifully for anyone avoiding dairy.
Everything Bagel Topping
Instead of sesame seeds, brush with the egg wash and sprinkle with everything bagel seasoning for buns with extra flavor punch.
Pretzel-Style Buns
After shaping, brush the buns with a baking soda wash (2 tablespoons baking soda dissolved in 1 cup warm water), then sprinkle with coarse salt before baking for pretzel-flavored buns.
FAQs for Sourdough Hamburger Buns
While this recipe works best with active bubbly sourdough starter, you can use discard if you add 1 teaspoon of instant yeast to help with the rise. The flavor will be slightly less tangy, but you’ll still get delicious homemade buns.
The dough doesn’t need to double in size like traditional yeast bread. After 2-6 hours at room temperature, it should look slightly puffy and feel relaxed. The rise time depends on how active your starter is and your kitchen temperature.
Make sure to gently press the shaped dough balls to about 1-1.5 inches thick before the final rest. If they’re too tall, they’ll bake up more like rolls. Also, don’t skip the 30-minute rest after shaping—this helps them hold their shape.
Yes. Follow the recipe as written and then divide the dough into 12 smaller balls instead of 8. They may need a minute or two less of baking time. Watch for the buns to have a very golden color.
My Best Tips for Making Sourdough Hamburger Buns Recipe
☞Use bread flour for chewier buns: While all-purpose flour works perfectly, substituting half or all of the flour with bread flour creates a slightly chewier texture that holds up exceptionally well to juicy burgers.
☞Weigh your dough portions: For perfectly uniform buns, use a food scale to divide the dough into equal pieces (about 75-80 grams each for standard buns). This ensures even baking and professional-looking results.
☞Don’t skip the egg wash: Brushing the buns with egg white and water before baking creates that beautiful golden-brown shine and helps sesame seeds stick. For extra richness, use a whole egg instead of just the white.
☞Toast before serving: Even day-old buns taste freshly baked when you slice and lightly toast them cut-side down in a skillet with butter or on the grill alongside your burgers.
What to Serve With Sourdough Buns
These versatile buns pair perfectly with classic beef burgers piled high with lettuce, tomato, pickles, and your favorite condiments. They’re equally delicious with turkey burgers, veggie burgers, or pork sandwiches.
For barbecue season, fill these buns with slow-cooked pulled pork topped with coleslaw, or use them for pulled chicken sandwiches. The sturdy texture holds up beautifully to saucy fillings without getting soggy.
Try them with breakfast sandwiches featuring fried eggs, bacon, and cheese—the slight sourdough tang complements morning flavors wonderfully. They also make excellent lunch sandwiches filled with deli meats, cheese, and fresh vegetables.
Similar Recipes to Try
- Sourdough Dinner Rolls – Soft, pillowy rolls perfect for any meal
- Sourdough Pizza Dough – Flavorful crust with the perfect chew
- Sourdough English Muffins – Nooks and crannies for butter and jam
- Sourdough Focaccia – Fluffy, olive oil-rich Italian flatbread
Storage & Reheating Tips
Room Temperature Sourdough Buns
Store completely cooled buns in an airtight container or zip-top bag for up to 3 days on the counter. They’ll stay soft and fresh without refrigeration.
Refrigerator Sourdough Hamburger Buns
For longer storage, keep buns in an airtight container in the fridge for up to 5 days. The cool temperature may make them slightly firmer, but toasting brings them back to life.
Freezing Sourdough Hamburger Buns
These buns freeze beautifully for up to 3 months. Wrap each bun individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for 2-3 hours or overnight in the refrigerator.
Reheating Sourdough Buns
Refresh day-old buns by wrapping in foil and warming in a 300°F oven for 5-7 minutes. For individual buns, microwave for 10-15 seconds wrapped in a damp paper towel.
Make-Ahead Buns
Prepare the dough through the first rise, then refrigerate overnight. The next day, bring to room temperature for 30 minutes before shaping and continuing with the recipe.
More Sourdough Recipes To Try
French Toast Recipes
Sourdough French Toast Casserole
French Toast Recipes
Sourdough French Toast in 15 Minutes
Sourdough Recipes
How to Rehydrate Sourdough Starter
Sourdough Recipes
How to Dehydrate Sourdough Starter
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Do you have weight measurements for this recipe? I have been searching for a hamburger bun recipe that is light and fluffy (I notice all sourdough recipes claim that ). I just would feel more comfortable with weights?
I do in my cookbook! Shoot me an email and I’ll send you a photo of the recipe!
What if I don’t have a mixer with a dough hook. It would be nice if your recipes had a what to do if you are doing this by hand. I make your sourdough discard bread recipe and we love it. Such an easy recipe. I would like to make the the sourdough hamburger recipe.
Mixers are pretty standard kitchen equipment but you can certainly do things by hand, general rule of thumb is to double the amount of time called for mixing when it comes to hand kneading.