Sourdough Hamburger Buns - Sourdough hamburger buns made with an active starter are fluffy, flavorful, and have just the right chewy texture. Give your favorite burger recipes an upgrade with sourdough buns and never settle for store-bought again!
These bakery-style sourdough hamburger buns are so easy to make once you’ve got your active sourdough starter and a handful of pantry staples.
They’ve got the tangy sour dough flavor, and are baked until golden brown on the outside and pillowy soft on the inside, yet sturdy enough to hold all the fillings in the best hamburger recipe!
If you don’t have the luxury of time today, try my quick hamburger buns from scratch instead!
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Why I Love This Recipe
- Versatile. Pile it high with pulled pork, deli meats, and all your favorite fillings.
- Homemade. Definitely better than store bought buns!
- No yeast needed. The sourdough starter does the job.
- A flavor upgrade. Sourdough has a distinct tangy flavor I just can’t get enough of!
Ingredients Needed
- Active sourdough starter: You want it active at 100% hydration. This replaces the yeast, with a naturally fermented starter giving the sourdough its signature flavor.
- Bread flour: I use bread flour due to the higher protein content. It makes for a chewier bite! All-purpose flour works well too, but the texture will be slightly different.
- Warm water: Brings the starter and flour together into a dough.
- Avocado oil: Gives the bread a softer texture and helps maintain moisture as well.
- Sugar and salt: For flavor. Both worth together for the perfect balance.
- Large egg: To bind the dough together.
- Optional topping: An egg wash of egg yolk and water and a sprinkling of sesame seeds.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Sourdough Hamburger Buns
Step 1: In a large bowl or the bowl of a stand mixer, mix the starter, water, oil, sugar, and egg.
Then, add the flour and salt and knead for 8-10 minutes. Use the dough hook attachment to make life easier.
Step 2: Once the dough is soft and elastic, cover the bowl with plastic wrap and let it sit at room temperature for 4-6 hours until it doubles in bulk.
Step 3: Divide the dough into 8 or 16 equal portions. Use your hands to shape the dough into balls and then flatten slightly. Place them on a baking tray lined with parchment paper.
💡 Shaping Perfect Balls
The secret to smooth, bakery-style buns is all in the shaping! Once you’ve divided the dough, fold the edges into the center to create a little pouch, then flip it seam-side down.
Now, gently cup your hand over the dough and roll it in small circles against the counter. That bit of friction pulls the surface tight, giving you a plump, round ball. Think of it like tucking the dough in for a cozy nap—it should look smooth and happy before its final rise!
Step 4: Cover the tray and let them rise in a warm, draft-free area, for 1.5-2 hours until puffy.
Step 5: Combine the egg yolk and water in a little bowl. Use it to brush over the buns and, if desired, sprinkle with sesame seeds.
Step 6: Bake the sourdough hamburger buns for 18-22 minutes in a preheated 375°F oven, until golden brown. Transfer your homemade sourdough hamburger buns to a wire rack to cool completely before slicing. Enjoy as juicy beef sliders!
Use any leftover sourdough starter to make sourdough bread or sourdough focaccia next!
Cooking Tips
- Make sure your starter is active and hydrated. It should be bubbly and fed about 6-12 hours beforehand, so it’s ready to go!
- For better flavor, let the dough rise overnight in the fridge. Then, bring it out to room temperature for 1-2 hours before baking.
- To make slider buns, portion the dough into 16 equal parts rather than 8.
- To ensure your buns are all equal in weight, use a scale to measure about 100g per dough ball. For sliders, it would be 50g.
- The egg wash is optional but highly recommended. It helps give the buns its golden brown color and something for the sesame seeds to stick to.
Ways to Use Sourdough
This sourdough hamburger buns recipe with starter is easy enough to make during the day to have it ready by dinner time. There are so many ways to use these buns! Here are just a few ideas:
Use it for caramelized onion burgers, copycat In-N-Out burgers, or a juicy beyond meat burger.
We also love to go beyond the burgers and use them for cheesy hot beef sandwiches, BLT sandwiches, the best smash chicken burgers and even breakfast egg sandwiches!
Delicious Ways to Serve Sourdough Buns
These homemade sourdough buns are soft, fluffy, and versatile, making them perfect for so many meals. Here are a few of my favorite ways to enjoy them:
- Classic Burgers – Use them as a sturdy yet soft base for beef, turkey, or veggie burgers.
- Sliders – Shape the dough into smaller buns for the ultimate party sliders—great with pulled pork, BBQ chicken, or mini cheeseburgers.
- Breakfast Sandwiches – Stuff with scrambled eggs, cheese, and bacon or sausage for a hearty grab-and-go breakfast.
- Sandwich Rolls – Perfect for deli meats, tuna salad, or a simple grilled cheese.
- Pulled Pork or Hawaiian BBQ Chicken – The tangy sourdough flavor pairs so well with smoky, saucy BBQ fillings.
- Soup or Chili Side – Serve warm buns on the side of a big bowl of Broccoli Cheese Soup, Simple Beet Soup or Instant Pot chili soup—ideal for dipping!
- Garlic Butter Buns – Brush with garlic butter and sprinkle with parsley for an easy dinner side.
- Mini Pizza Buns – Slice in half, add sauce, cheese, and toppings, then broil for quick sourdough mini pizzas.
Recipe FAQs
Nope! You can knead the dough by hand. It may take a little longer (around 8–10 minutes), but it works just as well. A mixer just saves some effort.
This recipe can take as little as 8 hours or as long as 12 hours. It depends on how active your starter is and the temperature of the environment your dough is sitting and rising.
I love the chewy texture that bread flour provides, but all-purpose flour works just as well at a 1:1 ratio, if you prefer a softer texture. With that said, it’s important that your starter is fully active and hydrated so your dough is light and airy regardless.
Certainly! The active sourdough starter is naturally fermented, which does the job of yeast without having to add any yeast.
This usually means the starter wasn’t strong enough, or the dough didn’t rise long enough. Make sure your starter is bubbly and active, and don’t rush the rise.
During bulk fermentation, the dough should look airy, puffy, and about doubled in size. For the final proof, the buns should be noticeably larger and spring back slowly when poked.
Yes! After the first rise, you can refrigerate the dough overnight to build even more flavor. Just bring it back to room temperature for 1–2 hours before shaping.
These will stay fresh at room temperature for up to 3 days. Be sure to keep them covered so they don’t dry out.
Definitely. Shape the dough into buns and freeze them on a tray before the final rise. Once frozen, transfer to a freezer bag. Thaw overnight in the fridge, then proof and bake. You can also freeze baked buns and reheat at 350°F for 5–7 minutes.
More Homemade Bread Recipes
- Pita Bread Recipe
- Irish Soda Bread (no yeast)
- Best No Knead Bread Recipe
- Easy Hot Cross Buns
- Soft Dinner Rolls
- Sweet Braided Easter Bread
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📖 Recipe
Sourdough Hamburger Buns
Equipment
Ingredients
- 200 g sourdough starter active starter (100% hydration), about 1 cup
- 500 g all purpose flour or bread flour, about 4 cups
- 200 g warm water about ¾ cup + 1 tablespoon
- 50 g avocado oil about 3 ½ tablespoons
- 25 g sugar about 2 tablespoons
- 9 g sea salt about 1 ½ teaspoons
- 1 large egg
For Brushing Buns
- 1 egg yolk mixed with 1 tablespoon water
- everything sprinkle to taste, or sesame seeds
Instructions
- Mix the Dough: In a large bowl or the bowl of a stand mixer, combine the starter, water, oil, sugar, and egg. Add the flour and salt, then mix on low speed (or by hand) until combined.Knead for 8–10 minutes until the dough is soft, smooth, and elastic.
- Bulk Fermentation (First Rise): Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature or warm place (like inside the turned OFF oven with a light on) for 4–6 hours, or until roughly doubled in size.Optional: For deeper flavor, refrigerate the dough overnight. When ready to bake, let it rest at room temperature for 1–2 hours before shaping.
- Shape the Buns: Divide the dough into 8 equal pieces (about 100g each) for regular buns, or 16 smaller pieces for slider buns. Roll each piece into a smooth ball, then gently flatten. Place on a parchment-lined baking sheet, leaving space between each bun.Pro Tip for Shaping Perfect Balls: Fold the dough edges into the center, flip seam-side down, then cup your hand and roll in small circles on the counter. The friction creates a smooth, tight surface—like tucking the dough in for a cozy nap!
- Final Proof (Second Rise): Cover loosely with a towel or plastic wrap. Let rise in a warm spot for 1.5–2 hours, or until buns look puffy and airy.
- Bake the Buns: Preheat the oven to 375°F (190°C). Brush the tops with egg wash for shine. Sprinkle with “everything” seasoning (optional). Bake for 18–22 minutes, until the buns are golden brown.
- Cool and Serve: Transfer buns to a wire rack and let cool completely before slicing or serving as juicy beef sliders.
Notes
- Use an active starter: Make sure your sourdough starter has been recently fed and is bubbly and doubled in size before using. This ensures a good rise.
- Bulk fermentation matters: Don’t rush the first rise—this is where most of the flavor develops. Warmer kitchens will speed it up, cooler kitchens will slow it down.
- Overnight option: For even deeper flavor, refrigerate the dough overnight after bulk fermentation. Let it rest at room temperature for 1–2 hours before shaping.
- Even buns: Weigh your dough pieces with a kitchen scale so all buns bake evenly (about 100g each for regular buns or 50g for sliders).
- Soft crust hack: For softer buns, brush the tops with melted butter as soon as they come out of the oven.
- Shiny finish: An egg wash will give your buns a bakery-style golden sheen, while milk or cream wash will give a softer matte finish.
- Flavor twist: Try adding garlic powder, onion powder, or herbs into the dough for a savory variation.
- Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Warm them in the oven for a few minutes before serving.
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