Sourdough Burger Buns

Sourdough Burger Buns are a fun and inviting way to elevate your homemade burgers or sandwiches. From the first whiff of dough in your mixing bowl to the final golden-brown buns emerging from the oven, every step feels rewarding. They strike that ideal balance between being sturdy enough to hold all your favorite fillings, while staying soft and light, thanks to a little help from your sourdough starter.

Whether you’re planning a casual family dinner or impressing guests at a weekend cookout, these buns bring a gentle tang and a touch of homemade warmth to the table.

Gather your ingredients, prepare your starter, and get ready to turn a humble burger into a memorable meal.

Why You’ll Love This Recipe

1. Light & Fluffy: Soft interior with just enough chew to complement juicy burger patties.
2. Subtle Sourdough Flavor: Offers a mild tang without overwhelming other ingredients.
3. Homemade Goodness: Freshly baked buns far surpass store-bought varieties.
4. Versatile: Use them for burgers, chicken sandwiches, pulled pork, or veggie fillings.
5. Make & Freeze: Prepare a batch now and freeze extras for quick meals later.

What to Serve with Sourdough Burger Buns

1. Classic Burgers: Beef patties with lettuce, tomato, cheese, and your favorite condiments.
2. Veggie or Bean Burgers: Hearty meatless options topped with avocado or roasted peppers.
3. Pulled Pork or Chicken: The buns soak up the sauce while staying structurally sound.
4. Breakfast Sandwiches: Load with eggs, bacon, or sausage for a morning treat.
5. Soup & Salad: Enjoy a buttered bun alongside a cozy bowl of soup or crisp greens.

Ingredient Breakdown

These ingredients come together to create soft yet sturdy buns with a sourdough twist:

1. Bread Flour (or All-Purpose Flour): Provides the structure and chewiness.
2. Sourdough Starter: Contributes a light tang and helps with leavening.
3. Warm Milk (or Water): Adds moisture; milk increases richness while water keeps it lighter.
4. Sugar or Honey: Feeds the yeast, adds slight sweetness, and helps browning.
5. Butter (or Oil): Keeps buns soft and tender.
6. Egg: Enhances flavor, color, and structure.
7. Salt: Balances sweetness and brings out the sourdough’s flavor.

Yield: 8 buns

Sourdough Burger Buns

Print

Light and fluffy burger buns with a slightly chewy texture and a hint of sourdough flavor, ideal for holding juicy burgers or sandwiches.

Prep Time 20 minutes

Cook Time 18 minutes

Additional Time 4 hours

Total Time 4 hours 38 minutes

Ingredients

• 3 cups bread flour (plus extra as needed)
• 1/2 cup active sourdough starter (or discard at room temperature)
• 3/4 cup warm milk (or water), plus more if needed
• 2 tablespoons sugar (or honey)
• 1 1/4 teaspoons salt
• 1 large egg (reserve a tablespoon for egg wash if you’d like)
• 3 tablespoons unsalted butter (softened) or 2 tablespoons oil

Instructions

1. Combine Dry Ingredients: In a large mixing bowl (or stand mixer), whisk together the flour, sugar, and salt.
2. Add Wet Ingredients: Create a well in the center of the dry ingredients. Add sourdough starter, warm milk (or water), and the egg (minus a tablespoon if you’ll do an egg wash later). Begin mixing until a shaggy dough forms.
3. Knead the Dough: Knead by hand or with a dough hook for 8–10 minutes, gradually adding softened butter in small pieces. Continue kneading until the dough is smooth, slightly tacky, and elastic. Add a bit more flour if it’s too sticky.
4. Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm spot for about 2–3 hours or until roughly doubled. Rise time can vary based on the activity of your starter and room temperature.
5. Shape into Buns: Gently punch down the dough to release excess gas. Divide into 8 equal portions (about 90–100 g each). Shape each portion into a tight ball. Place on a parchment-lined baking sheet spaced a few inches apart.
6. Final Rise: Lightly cover the shaped buns with plastic wrap or a clean towel. Allow them to rise for another 45–60 minutes, or until noticeably puffy.
7. Prepare & Bake: Preheat your oven to 375°F (190°C). For a shiny finish, brush the tops with a mixture of the reserved egg and a little water or milk. Bake for 15–18 minutes, or until the buns are golden on top and sound hollow when tapped on the bottom.
8. Cool & Serve: Transfer to a wire rack to cool slightly. Slice and serve with your choice of burger patties, sandwich fillings, or simple accompaniments.

Notes

1. Overnight Option: For deeper sourdough flavor, let the shaped buns rest in the fridge overnight. Bake them the next day, adding a few minutes to the baking time if needed.
2. Storage: Keep buns in a sealed container at room temperature for up to 2 days or in the fridge for up to 5 days.
3. Freezing: Freeze fully cooled buns in a zip-top bag for up to 3 months. Thaw at room temperature or gently warm in the oven.
4. Gluten-Free: A gluten-free 1:1 flour blend can be attempted, but you may need to adjust hydration and rising times.
5. Dairy-Free: Substitute milk with water or non-dairy milk, and use oil instead of butter.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Frequently Asked Questions

Wrapping it up

Sourdough Burger Buns bring a fresh dimension to classic burgers and sandwiches, offering a mix of softness, sturdiness, and mild tang.

With a bit of patience and some simple techniques, you’ll be rewarded with buns that far exceed what you’d pick up at the store.

Whip up a batch, stash extras in the freezer, and let your sourdough passion shine through every juicy, delicious bite. Enjoy!