Sourdough Hamburger Buns

4.95 from 19 votes

Fluffy and golden, sourdough hamburger buns bring extra flavor to any sandwich or burger, made with just a few pantry staples and a little rising time.

Prep Time1

Cook Time45

Combined rises are approx. 12 hours12

Total Time13 45

Course: Bread

Cuisine: American

Keyword: sourdough hamburger buns, Sourdough, homemade bread, homemade hamburger buns, soft hamburger buns

Servings: buns

Calories: 322kcal

Author: Renae Gerhardstein

Equipment

parchment lined baking sheet
mixing bowl
dough whisk
kitchen scale

Ingredients

⅓ cup sourdough starter (80 grams) discard or fed 12-24 hours prior *see notes below
1 ½ cups warm water, filtered (350 grams) 95º to 100º F
2 tablespoons sugar (25 grams)
4 cups bread flour (500 grams) or all-purpose flour, I prefer King Arthur Flour
1½ tablespoons extra-virgin olive oil (20 grams)
2 teaspoons fine salt (10 grams)
1 egg for egg wash

optional

sesame seeds

US Customary - Metric

Instructions

Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
Add a light dusting of flour on your counter, then place the dough on top Use the stretch and fold method (instead of kneading) by stretching it one end of the dough straight up about 4 inches, then press it down the middle and rotate it 1/4 turn.
Repeat this process until you make a complete circle and the dough had tightened.
Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area 4-12 hours (see chart in notes) to ferment.
Cut dough in 10-12 equal pieces (depending on the size of bun you prefer). Roll the dough into a smooth ball in your hand, then pinch the dough underneath until it is a smooth round ball.
Place it on an oiled baking sheet, then flatten it slightly with your palm (into a bun shape). Cover and let rise for 2 hours, or until dough has doubled in size.
Preheat your oven to 425ºF.
In a small bowl, crack and stir egg with 1 tablespoon of water until mixed completely. Use a pastry brush to brush on egg wash and sprinkle with sesame seeds (if using).
Bake hamburger buns in the center of the oven for 8-10 minutes. The top of the burger buns should be golden in color.
Let cool at least 10 minutes before cutting in half.

Notes

FOR GRAMS MEASUREMENTS click on the METRIC tab above ingredients.

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Recipe Variations:

Buttery brioche-style buns: For a richer flavor and softer crumb, swap out the olive oil for melted butter (unsalted butter) in the dough. This simple change creates a slightly sweet, pillowy bun that's perfect for upscale burgers or sandwich sliders.
Whole wheat buns: Substitute half of the bread flour with whole wheat flour to give your buns a heartier texture and earthy taste. This variation pairs beautifully with grilled vegetables or turkey burgers.
Classic sourdough hot dog buns: Shape the piece of dough into longer ovals instead of rounds to create your own sourdough hot dog buns. They're just as easy to make and a great way to enjoy sourdough with bratwurst or sausages.
Golden slider buns with egg wash: After shaping your buns on a floured work-surface, brush the tops with egg wash and bake until golden brown. These mini versions are great for appetizers or party trays.

I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom. Often, the bottom of the dough will show a lot of activity, reassuring you that it's properly fermented.

Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the dough will not ferment (rise) properly.

Bulk Fermentation Rising guidelines:

Rising times will vary according to your room temperature and humidity:

80ºF about 4-5 hour
75ºF about 6-7 hours
70ºF about 8-9 hours
For temperatures under 70ºF it can take up to 12 hours or more

Check out our tips on proofing sourdough for the best rise and flavor.

TFN Pro Tips for keeping dough warm during colder months:

Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
Use a heated mat (like those used for germinating seeds) for rising.
Use the "proof" setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
If there is a sunny room in the house that stays warm, keep the dough covered in that area.

You can make sourdough hamburger buns in one day if you start the process early.

How will I know if my bread bowls are done baking?

Check to see if the tops are golden and if it sounds hollow when tapped on.
Check the internal temperature in the center of the bread. It should 195º – 200ºF when done.

Storing Instructions:

Fresh bread is best consumed within the first few days, but these buns will keep for up to 5 days.
For storage options, check out our post on how to store sourdough bread.
If you want to extend their shelf life, you can freeze them for up to two months. Just thaw completely and reheat before serving.
To reheat, wrap them in a paper towel and microwave for 20 seconds. Or, place a few in a toaster oven or conventional oven at 350º for a few minutes until warmed through.

Nutrition