Soft Sourdough Burger Buns

5 from 1 vote

Soft and delicious sourdough burger buns are the perfect companion to any sandwich. Made with pantry ingredients and no yeast!

Prep Time30

Cook Time20

Total Time50

Course: Bread

Cuisine: American

Keyword: burger buns with sourdough starter, sourdough burger buns, sourdough hamburger buns

Servings: burger buns

Calories: 185kcal

Author: Katie Shaw

Equipment

Large mixing bowl
Kitchen towel or plastic wrap
Stand mixer with a dough hook (optional)
Bread machine (optional)
Bench Scraper
Parchment paper
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

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.

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.

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