Sourdough Hamburger Buns

Ground Beef Slider with Homemade Sourdough Hamburger Bun

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Sourdough Hamburger Buns

These homemade sourdough hamburger buns are soft, fluffy, and versatile, making them perfect for so many meals.

Prep Time25

Cook Time20

Rise Time8

Total Time8 45

Course: bread

Cuisine: American

Servings: buns

Calories: 334kcal

Author: Love Keil

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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