How to Make Sourdough Hamburger Buns

Sourdough Hamburger buns are the perfect addition to any backyard barbeque!  These simple, delicious buns are fluffy and soft, yet sturdy enough to hold up to just about any topping you throw their way.  No soggy buns here! 

Why Sourdough?

Sourdough isn’t just for artisan bread; it’s also the secret to soft, flavorful, and wholesome hamburger buns. The natural fermentation process involved in sourdough baking gives these buns a depth of flavor that perfectly complements your favorite burger toppings. Plus, there are several health benefits that come along with using sourdough for your hamburger buns.

Health Benefits of Sourdough

Improved Digestibility: The fermentation process breaks down proteins in the flour and makes the dough easier to digest.

Lower Glycemic Index: Sourdough tends to have a lower glycemic index compared to other breads, meaning it doesn’t cause a sharp spike in blood sugar levels. This can help with controlling appetite and energy levels.

Nutrient-Rich: The long fermentation process helps unlock nutrients in the flour, making minerals like magnesium, zinc, and calcium more bioavailable. This makes sourdough not just tasty but also nutritious.

Now that you know why sourdough is the way to go, let’s dive into the recipe for sourdough hamburger buns that will elevate your burger game!

What You’ll Need to Make This Recipe

Equipment:

• Stand mixer with dough hook attachment
• Large mixing bowl
• Kitchen scale, or measuring cups and spoons
• Dough scraper
• Baking sheet
• Parchment paper or silicone baking mat
• Plastic wrap or kitchen towel

Ingredients:

Buns:

• ½ cup + 1 tablespoon whole milk (135g)
• 2 tablespoons + 2 teaspoons water (40g)
• ⅔ cup active sourdough starter (150g)
• 2 eggs
• 2 tablespoons + 2 teaspoons sugar (35g)
• 2 tablespoons + 2 teaspoons butter (37.5g)
• 2 teaspoons salt (10g)
•  3 ⅓ cups flour (400g)

Egg Wash:

• 1 egg, beaten
• 1 tablespoon water

How to Make Sourdough Hamburger Buns

Prepare the Dough

In the bowl of your stand mixer, add all ingredients besides flour.  Mix on low with your dough hook attachment and gradually add flour about 1 cup at a time.  Once all flour is added, turn up the mixer speed to a medium and knead for approximately 6-8 minutes until a ball is formed.   The key is getting your dough to “window pane” meaning that you can stretch it thinly enough to see light pass through without the dough tearing.

First Rise:

Transfer the dough to a large mixing bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 8-10 hours, or until it has doubled in size. The rise time will depend on the temperature of your kitchen and the strength of your sourdough starter.  The size of the dough is more important than the time on the clock!

Shape the Buns:

Once the dough has risen, use your dough scraper (hand) to scoop your dough out onto a lightly floured surface.  Divide your dough into 8 equal pieces. Roll each piece into a ball using the countertop for a little traction.  This will close off the seams on the bottom.  Next, flatten the ball slightly to form a bun shape. Place the buns onto a parchment or silicone lined baking sheet, leaving space between each for spreading.

Second Rise:

Cover the buns again and allow them to rise for 1-2 hours, or until they have puffed up. You will know your buns are fully proved when you press them lightly with a finger, and they slowly bounce back.  If the dough springs back quickly, it’s still not fully proved.

Preheat the Oven:

While the buns are finishing their second rise, preheat your oven to 375°F (190°C).

Brush with Egg Wash:

In a small bowl, whisk together one egg and a tablespoon of water. Lightly brush the tops of the buns with the egg wash for a golden, glossy finish.

Bake:

Place the buns in the preheated oven and bake for 20-25 minutes, or until they are golden brown on top. Remove from the oven and transfer to a wire rack to cool.

FAQs About Sourdough Hamburger Buns

Why Use Sourdough for Hamburger Buns?
Sourdough gives the buns a rich, slightly tangy flavor that pairs perfectly with savory burgers. The fermentation process also makes the buns more digestible and helps them stay fresh longer.

Can I Add Toppings to My Buns?
Absolutely! After brushing the buns with egg wash, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning for a fun topping. You can also add grated cheese for a cheesy twist.

How do I store my Sourdough Hamburger Buns?
These buns can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To freeze, wrap the cooled buns in plastic wrap and store them in a freezer bag. When you’re ready to use them, thaw at room temperature or warm them in the oven.

Why You’ll Love These Sourdough Hamburger Buns

Simple Recipe for Sourdough Beginners – This recipe is extremely simple.  There are no stretch and folds, or schedules to follow.  Simply mix the dough, let it rise, shape, rise again, and bake.

Holds up – I love to use these buns to make pulled pork sandwiches.  These sourdough burger buns will hold up to pretty much anything you throw at them without getting soggy or falling apart! 

Same day baking – This recipe is one where you mix the dough in the morning, and bake in the evening.  There aren’t very many sourdough recipes that you can bake the same day, but this is one of them!

Schedule friendly – One of the things I love the most about these sourdough hamburger buns is how easily they fit into my busy schedule.  I typically make these buns on a weekend, and love that I’m not tied to the house for the day.  I simply mix the dough in the morning, and place the dough to rise for 6-8 hours, then shape, rise for an hour or two, and bake.  The long hands-off first rise gives me plenty of time to enjoy my day and bake healthy sourdough bread!

Fermented Food – As with all things sourdough, these buns are fermented.  Fermented foods are packed with gut friendly probiotics.  They really are a super food.

Sourdough hamburger buns are a game-changer for homemade burgers. The subtle tang from the sourdough starter, combined with the soft, pillowy texture, creates the ultimate bun that will have everyone asking for seconds. Give this recipe a try, and take your burger experience to the next level!