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Our Favorite Sourdough Burger Buns

We don’t serve gourmet dinners in our house, but we definitely like the nicest versions of everyday staples. And these soft sourdough burger buns are a perfect example. Perfect for burgers, sandwiches, or (honestly) just slathering with butter, these are easy to make and an absolute upgrade from store-bought buns. If you’ve ever tried those big, soft bakery-style buns, this sourdough bread recipe will give you that same quality at home.

6 sourdough burger buns on cooling rack

Soft Sourdough Burger Buns

Soft and delicious sourdough burger buns are the perfect companion to any sandwich.   Made with pantry ingredients and no yeast!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 10 burger buns

Equipment

  • Large mixing bowl
  • Kitchen towel or plastic wrap
  • Stand mixer with a dough hook (optional)
  • Bread machine (optional)
  • Bench Scraper
  • Baking Sheet
  • Pastry brush
  • Oven-safe rimmed baking sheet
  • Wire cooling rack

Ingredients 

  • 3/4 cup active sourdough starter
  • 3 cups all purpose flour
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt

for topping the dough:

  • 1 egg (beaten)
  • 2 tablespoons sesame seeds

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Instructions 

  • Mix the dough.  Combine the sourdough starter, flour, water, sugar, and oil in a large mixing bowl. Stir until a shaggy dough forms. Then, cover the bowl with a clean kitchen towel and let it rest for 30 minutes to allow the gluten to develop (autolyze).
  • Knead the dough.  Add the salt to the dough and knead for 5–7 minutes. You can knead by hand, use a stand mixer with a dough hook, or a bread machine on the dough cycle. The dough should be soft, smooth, and slightly tacky to the touch. If it sticks excessively, add flour a teaspoon at a time. If it feels stiff or dry, add water a teaspoon at a time.
  • First rise.  Transfer the dough to a clean, lightly oiled bowl. Cover and let rise in a warm place for 3–4 hours or until the dough is puffy. It may not double in size, but it should look noticeably risen.
  • Shape the buns.  Turn the dough out onto a lightly floured surface. Then, divide it into 10 equal pieces (or 15 for slider-sized buns). Next, roll each piece into a smooth ball by cupping your hand around the dough and rolling it gently against the countertop. Arrange the balls on a parchment-lined baking sheet, spaced evenly apart.
  • Final proof.  Cover the buns with heavily greased plastic wrap or a damp tea towel to prevent drying out. Let them rise in a warm spot for 3–4 hours or overnight in the refrigerator until they appear puffy and slightly increased in size.
  • Prepare for baking.  Preheat your oven to 400°F (200°C), positioning a rack in the center. Then, place an empty-rimmed baking sheet in the oven while preheating for a soft crust with good rise. When ready to bake, brush the tops of the buns with the beaten egg and sprinkle with sesame seeds.
  • Bake the buns.  Pour 1 cup of water into the preheated baking sheet to create steam, then quickly place the buns in the oven. Bake for 15–18 minutes until the buns are golden brown. The larger buns may need the full-time; smaller buns may finish earlier.
  • Cool completely.  Transfer the buns to a wire rack and allow them to cool completely before slicing and serving.  This helps them retain their structure and softness.
    6 sourdough burger buns on cooling rack

Notes

Make sure your sourdough starter is active and bubbly before starting.  If it’s been in the fridge for a while, feed it several times to wake it up and strengthen it.  A slow starter will make your dough take longer to rise.
This recipe isn’t difficult, but it does require some time.  It’s best to start early in the day or even the night before if you plan to refrigerate the buns during the final proof.  Knowing when you want the buns ready will help you plan the steps without feeling hurried.
For a nice, shiny finish, brush the egg wash evenly over the buns’ tops, making sure it doesn’t drip down the sides.  Drips can lead to uneven browning or sticking while baking.
If you find adding water to a baking sheet for steam tricky, try placing a damp kitchen towel in the oven for a few minutes before baking (remember to take it out before putting the buns in).  This will help create a humid environment for soft buns.
If you have the time, let the dough rise overnight in the fridge during the final proof.  This slow fermentation brings out the sourdough flavor and makes the dough easier to work with the next day.
Make sure to let the buns cool completely before cutting them.  Slicing too soon can compact their fluffy texture, making them seem dense.
In addition to sesame seeds, consider using flaky sea salt, garlic powder, or a mix of seeds like sunflower, pumpkin, or caraway for extra texture and flavor.
Calories: 185kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 473mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Calcium: 24mg | Iron: 2mg

This is one of those recipes I can’t stop making—it’s just that good. Their slight sourdough tang and fluffy texture make every sandwich feel a little extra special. The recipe is simple and rewarding, but the secret to the best buns? Let the dough rise fully, and use a good, active sourdough starter. If you want something rich and buttery, check out my recipe for brioche burger buns. It’s perfect for indulgent burger nights.

We make these soft sourdough burger buns for special cookouts, but honestly, they’re perfect for any meal! If you like using a bread machine to save time, check out my bread machine burger buns for a quick and easy alternative.

Tips for the Best Sourdough Burger Buns

  • Warm Spot for Rising: The dough rises best in a warm environment, around 75–80°F. If your kitchen is cool, you can create a cozy spot by turning your oven on for a minute, turning it off, and placing the dough inside with the light on.
  • Adjust your water: Flour brands and types absorb water differently. If the dough feels too sticky, add a little flour, one teaspoon at a time. If it feels dry or stiff, add water the same way. The dough should be soft, elastic, and just slightly tacky.
  • Use Even Portions: To make sure all your buns bake evenly, weigh the dough and divide it into equal portions using a kitchen scale. It’s more accurate than eyeballing and ensures consistent results.
  • Adjust for Altitude: If you live at a high altitude, your dough may rise faster, and you might need slightly less flour. Keep an eye on the dough rising and adjust as needed. Check out this helpful guide on high-altitude baking for tips to adjust your recipe successfully.
  • Don’t Skip the Rest Period: The 30-minute rest (autolyze) after mixing the initial ingredients is crucial. It allows the flour to hydrate and the gluten to begin developing, making the dough easier to knead and improving the final texture of the buns.
  • Use the Windowpane Test: Test the dough by stretching a small piece between your fingers after kneading. If it stretches thin enough to let light pass through without tearing, the gluten is well-developed, and the dough is ready for its first rise.
  • Shaping Tip: Roll the dough into a ball using a circular motion on your countertop to get smooth, round buns. If the dough sticks, lightly dust the counter with flour, but don’t overdo it—you want the dough to maintain a bit of tackiness for better shaping.
  • Watch the Dough, Not the Clock: Rising times can vary depending on the strength of your starter and the temperature of your kitchen. Look for visual cues: the dough should be puffy and slightly domed, even if it hasn’t doubled in size.
  • Steam for Softness: If you don’t have a rimmed baking sheet for steam, you can place a small oven-safe dish of water on the bottom rack of your oven. The steam helps create a soft crust that’s perfect for burger buns.

Key Ingredients and Tools

Here are some key tools and ingredients to make great buns. They aren’t complicated, but knowing how they help will make baking easier and more fun.

  • Active sourdough starter: This is the main part of the recipe, giving flavor and helping the buns rise. If you don’t have one, you can make it at home or ask a friend who bakes sourdough. Just make sure it’s bubbly and active before using it.
  • All-purpose flour: This regular flour is perfect for these buns because it gives them that soft, fluffy texture we want. You can use bread flour for a chewier bun or mix in half-whole wheat flour for a richer taste. If you go with whole wheat, add a bit more water.
  • Sesame seeds: These add flavor and a nice look to the buns. You can find them in the spice aisle or near baking items. If you’re out of sesame seeds, use poppy seeds or bagel seasoning instead, or skip them for plain buns.
  • Egg wash: Made from a beaten egg, this gives the buns a shiny, golden crust. If you want an egg-free option, you can use milk or cream. It will give you a less shiny finish.
  • Vegetable oil: This keeps the buns moist and soft. Any neutral oil like canola or sunflower will work fine, or you can use melted butter for a deeper flavor.
  • Pastry brush: This tool is great for evenly putting the egg wash on. You can use a folded paper towel or even clean fingers if you don’t have one.
  • Parchment paper: It prevents the buns from sticking to the baking sheet and makes cleaning easier. If you don’t have one, a silicone baking mat works well, too.
  • Oven thermometer: If your buns bake unevenly or brown too fast, your oven might not be at the right temperature. An oven thermometer can help you make sure it’s accurate.

These tools and ingredients might seem simple, but they are key to making sure your buns come out soft, fluffy, and tasty. A little preparation helps!

flour, salt, sugar, oil, and sourdough starter in bowls

Serving Suggestions

Perfect for serving classic cast iron burgers, pulled pork or barbecue chicken, , sloppy joes, or crispy fried chicken sandwiches.

Troubleshooting and Help

Can I use sourdough discard instead of an active starter?

You can use sourdough discard, but the buns might not rise as much or have the same fluffy texture. If you use discard, you may need to add some yeast to help with the rise.

What if my dough isn’t rising?

Don’t panic! Sourdough can be slow, especially in cooler kitchens. Try moving the dough to a warmer spot, like an oven, with just the light on, and give it more time. You might need to let it rise overnight if it’s very cold.

How do I prevent the dough from drying out during proofing?

Cover the dough and shape the buns tightly. Greased plastic wrap works best, but you can also use a damp towel. Just make sure it doesn’t touch the dough directly to avoid sticking.

What’s the best way to shape the buns?

Roll each piece of dough into a smooth ball by cupping your hand around it and rolling it on the counter. This creates a nice, even shape and helps the buns rise evenly.

Is there an easy way to create steam in the oven?

If pouring water into a hot baking sheet feels tricky, place a damp kitchen towel in the oven for a few minutes before baking. Remove it when you put the buns in to keep the environment humid and help create a soft crust.

Do I need to rotate the buns while baking?

Yes, it’s a good idea to rotate the baking sheet halfway through baking. This makes sure even browning since most ovens have hot spots that can cause uneven cooking.

How do I know when the buns are done baking?

They should be golden brown on top and sound hollow when tapped on the bottom. If unsure, an instant-read thermometer inserted into the center should read about 190°F.

How can I add flavor variations to the buns?

You can mix herbs, spices, or grated cheese into the dough during the initial mixing stage. For toppings, try bagel seasoning, poppy seeds, or flaky sea salt to make the buns your own.

Can I double the recipe?

Yes, this recipe doubles easily. Make sure your mixing bowl is big enough, and consider baking in two batches if your oven can’t accommodate all the buns at once. If you’re new to bread baking and want to start with something simpler, try my yeast bread guide.

How can I customize the size of the buns?

For smaller slider buns, divide the dough into 15 pieces. For larger burger buns, divide them into 8 pieces. Just adjust the baking time accordingly and check for a golden-brown finish.

Storing Leftovers

Storing at Room Temperature

  • Allow the buns to cool completely after baking.
  • Place them in an airtight container or resealable plastic bag.
  • Store at room temperature for up to 2 days.

Freezing Instructions

  • Cool the buns completely to avoid condensation and freezer burn.
  • Wrap each bun individually in plastic wrap or foil to prevent them from sticking together.
  • Place the wrapped buns in a freezer-safe bag or container.
  • Label with the date and freeze for up to 3 months.

Thawing and Reheating

  • For a freshly baked feel, warm them in the oven at 350°F (175°C) for about 5–10 minutes or in the microwave for 20–30 seconds.
  • Let the buns sit at room temperature for 1–2 hours to thaw.

I get it—homemade burger buns might sound a little daunting, especially when life is busy. But trust me, these are easier than you think. They’re the kind of recipe that’ll have your family asking, “Did you really make these from scratch?” So make a batch, and don’t be surprised if you share the recipe with everyone after dinner!

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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11 Comments

  1. This is SO dry my kitchenaid mixer can’t knead it. I measure out 3C flour and it weighed 442g to 1/2C water but your other crusty rolls measure 3 C Flour at 370G with 3/4C water and 1 1/4 C of starter that you weigh at 200g my 3/4 C weighed 170g I’m going to try your other measurements Boooo. I did add about 3 T water and it came together but VERY stiff. That is too bad. I’ll leave this and see if I can knead with pull and fold but would love to have your weights on this recipe too. Thanks

    1. hey leslie… i’m sorry about that! I will say…since you are an experienced baker, never be afraid to add more water if you feel the dough needs it. especially in winter, your flour will be dry and pull more moisture. I’ll recheck my weight measures on this next time i make them!