Sourdough Hamburger Buns

There’s something deeply satisfying about biting into a homemade burger, especially when it’s hugged by a soft, golden sourdough bun you made yourself. For me, sourdough buns aren’t just a summer BBQ essential—they’re a year-round staple for sandwiches, sliders, and lazy weekend brunches with a fried egg and leftover curry (yes, try it). These buns have a gentle tang, pillowy softness, and just enough chew to hold up against juicy fillings without falling apart.

We started making these when we were swimming in fresh tomatoes from the garden, and now they’re part of every outdoor get-together. Once you taste these, it’s hard to go back to store-bought.

Why I Love Sourdough Buns (And You Will Too)

Sourdough isn’t just a fad—it’s a return to the kind of bread our great-grandparents made. It transforms simple ingredients into something much more nourishing and flavorful.

I often get questions about phytic acid and grain digestion, and here’s the deal: sourdough fermentation breaks down those hard-to-digest compounds and unlocks nutrients that are otherwise trapped. So not only are you getting a better bun in terms of texture and flavor, but your body also gets more out of it. Win-win.

And the best part? These buns freeze beautifully. I usually make a double batch and freeze half so we always have some ready when the craving strikes.

Handy Tips Before You Start

• Let the dough ferment overnight for full sourdough benefits and a deeper flavor. But if you’re in a rush, I’ve included a quick method below.
• A fed, active starter is key. Feed yours 4–12 hours ahead so it’s nice and bubbly.
• Don’t skip the egg wash if you want that gorgeous golden top. I sometimes brush mine with milk if we’re out of eggs—still works great!
• Want to go dairy-free? Coconut oil makes a great substitute for butter here.

Sourdough Hamburger Bun Ingredients

Here’s what you’ll need for a batch of 8 buns:

• ½ cup active sourdough starter (bubbly and fed)
• ¾ cup warm water (not hot—just warm to the touch)
• 3 cups all-purpose flour (or do half whole wheat for more texture)
• ¼ cup melted coconut oil or butter
• 3 tablespoons honey (or maple syrup if that’s what you’ve got)
• 1 teaspoon salt
• 1 egg

Optional for topping:

• 1 egg yolk + 1 tbsp water (for the egg wash)
• Sesame seeds for sprinkling

Let’s Make It: My Go-To Two-Day Sourdough Bun Routine

Day 1: Mix and Ferment

1. In a stand mixer with a dough hook, combine starter, water, flour, melted butter/coconut oil, honey, salt, and egg.
2. Knead on medium for about 5–10 minutes until smooth and elastic. You can do this by hand too—just a bit of a workout!
3. Transfer to a greased bowl and cover. Let it rest for 8 hours at room temp.
4. Once doubled, pop the bowl in the fridge overnight. This slow fermentation deepens the flavor and makes the dough easier to shape the next day.

Day 2: Shape, Rise, and Bake

1. Divide the dough into 8 equal pieces.
2. Shape into buns by tucking the edges under and creating surface tension on top.
3. Place on a parchment-lined baking sheet, cover, and let rise until doubled—usually 1–2 hours depending on the room temperature.
4. Preheat your oven to 350°F (180°C).
5. If using egg wash, beat the yolk with water and gently brush over each bun. Sprinkle with sesame seeds.
6. Bake for 25–30 minutes until golden on top.

Let them cool before slicing… or don’t. I’ve definitely burned my fingers trying to eat one fresh out of the oven with a slab of butter.

Quick Version (Because Life Happens)

Need buns the same day? Here’s the speedier route:

1. Mix dough as above (starter, water, flour, oil, honey, salt, egg).
2. Knead, shape into balls, and place on a lined tray.
3. Let rise 1–2 hours until puffy.
4. Brush with egg wash or milk, bake at 350°F for 25–30 mins.

They won’t be as complex in flavor, but they’ll still be miles ahead of store-bought.

Storage Tips

Keep leftover buns in an airtight container for 3–4 days. But honestly? I wrap them individually and freeze most of the batch. They thaw beautifully in the toaster oven or wrapped in foil in a warm oven.

Common Questions

How do I shape these buns nicely?
Grab your dough ball, pull and tuck the edges underneath until the top is smooth and tight. Place seam-side down. Don’t stress if they’re not bakery-perfect—rustic looks delicious too.

Why did my buns turn out flat?
It could be under- or over-proofing. Let them rise until puffy, but don’t let them go too long or they’ll collapse. Also, make sure your oven is properly preheated.

Why doesn’t my dough hold its shape?
That’s often from under-kneading or over-fermenting. If it turns gloopy and slack, your dough may be too warm or sat out too long. Try chilling it briefly to bring it back in shape.

What do they taste like?
They’ve got that signature sourdough tang with a soft, almost brioche-like texture from the egg and butter. Slightly sweet, super fluffy, and perfect for burgers or pulled pork.

Also try these Hamburger recipe:-

• Japanese Hamburger Steak
• Homemade Beef Hamburger
• Hamburger Steak with Onions and Gravy