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When it comes to making mouthwatering burgers, the right bun makes all the difference. These Easy Sourdough Hamburger Buns are a staple in our house—my kids love them, and they’re perfect for our family BBQs.
Made with 100% natural yeast, they have a soft, sturdy texture and great flavor that pairs perfectly with any hamburger. They toast up beautifully and hold up to all the toppings.
I always keep a stash in the freezer so we’re ready for burger night anytime—because once you try homemade buns, you won’t want store-bought again.
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Why You’ll Love Easy Sourdough Burger Buns
- 100% Sourdough – These burger buns are made with 100% natural sourdough starter for that classic flavor and a better-for-you bun. Want something quicker? Try my One Hour Sourdough Discard Burger Buns instead!
- Delicious – Soft, sturdy, and perfect for toasting—these buns hold up to juicy burgers without falling apart. For an extra tender option, check out my Sourdough Brioche Burger Buns.
- Easy – These hamburger buns come together quickly with a stand mixer—then it’s just rise, shape, rise, and bake – all in the same day, just like my Sourdough Hot Dog Buns.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain or substitute levain for ripe active starter.
- Milk or Buttermilk – Milk or buttermilk makes these buns tender and gives them great flavor. Buttermilk gives them a little more tang if you prefer that flavor profile.
- Butter – Butter makes these burger buns soft and delicious. Use softened, unsalted butter that you add into the dough a chunk at a time. If you prefer using melted butter, try the recipe for sourdough hot dog buns instead.
- Sugar – A little bit of granulated sugar adds just a touch of sweetness to the dough. You can substitute honey, but may need to adjust the flour a bit in the recipe.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: You can substitute all-purpose flour, but you may need to add a little extra flour to the dough if you do this. I also love substituting about half of the bread flour with whole wheat flour or khorsan flour and love the results.
- Levain: If you already have ripe, bubbly, active sourdough starter on hand, you can substitute 200 grams of it for the levain in this recipe.
- Egg: You can leave the egg out completely if you have an egg allergy. Just decrease the flour a little bit in the recipe to compensate.
- Toppings: If you like to top your buns, add a sprinkle of sesame seeds on top of the egg wash before baking.
Sourdough Baker’s Timeline
Bread made with 100% natural yeast takes extra time. Because of this I like to start my sourdough recipes with a sample schedule so I can get an idea for what the timing looks like for making this bread.
This sample schedule assumes you are using a ripe/active sourdough starter and keeping your dough at a temperature of 78-80 degrees Fahrenheit.
| Day 1 | Overnight, about 10- 12 hours |
| 8:00 PM – 8:00 AM | Mix levain (1:10:10) |
| Day 2 | Mix/Bulk Fermentation/Shape/Proof/Bake |
| 8:00 AM | Mix the dough |
| 8:20 AM – 12:20 PM (about 4 hours) | Bulk Fermentation at 78-80ºF |
| 12:30 PM | Shape Burger Buns |
| 12:45 PM-4:45 PM (about 3-4 hours) | Proof Burger Buns at 78-80ºF |
| 5:00 PM – 5:20 PM | Top and Bake Buns |
How to Make Sourdough Burger Buns
Mixing the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with flour and water (Image 1). Cover and let rise overnight (for about 12 hours) until peaked, active and bubbly (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe. You can also change the feeding ratio of your starter/levain to make it ready when you need it.
Mixing the Dough
Step 2: Mix Dough. Add levain, milk, egg, sugar, bread flour, and salt to the bowl of a stand mixer fitted with a dough hook attachment. Start the mixer and knead the dough together for about 3-5 minutes until smooth (Image 3). Add the softened butter a chunk at a time and mix until the butter is incorporated (Image 4). Knead together for at least 5 minutes until the dough is smooth and shiny and the butter is completely incorporated.
No mixer? If you don’t have a stand mixer or prefer to knead the dough by hand, I would probably use my sourdough hot dog bun recipe and shape them into burger buns. Adding melted butter into the dough and kneading by hand will be easier if you don’t have a stand mixer.
Bulk Fermentation or First Rise
Step 3: Bulk Fermentation. Move the dough to a bowl or container for the bulk fermentation (Image 5). Do your best to keep the temperature of the dough at 78-80ºF.
I use a bread proofer in the winter to help the dough develop at the right temperature. Cover the container with plastic wrap or a cover (a kitchen towel can work in a pinch) and let bulk ferment (rise) for about 4-5 hours. By the end of this time, you will notice the dough has filled out the container and has risen about 30-40% (Image 6).
Cold Fermentation? At this point, you can refrigerate the dough after the first rise. Place the covered dough in the fridge for up to 48 hours. After the cold fermentation, shape the dough into buns and allow a little longer for the dough to rise as it comes up to the 78-80ºF temperature.
Shaping the Dough
Step 4: Shape the Dough. Line a baking sheet with parchment paper. Use a bench scraper to separate the dough into 8 pieces, about 130 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball (Image 7). Roll the ball on the counter, holding your hand in a cupping shape (see video here) to seal the balls and create tension (Image 8). Place the buns on the baking sheet, seam side down (Image 9). Lightly press down on each bun (Image 10).
Proofing the buns
Step 5: Proof the Dough. Cover the rolls and let rise for three to four hours at 78-80ºF until puffed up and very soft (Images 11 & 12). To make sure the rolls are ready, take a finger and press into one of the rolls. If the roll springs back immediately with no indentation left, the rolls need more time to rise. If the indentation springs back just a little, it’s time to bake.
Amy’s Tip: Do not bake these burger buns until they have risen and doubled in size! If they aren’t rising, find a way to warm them up.
Baking the Hamburger Buns
Step 6: Bake. Preheat the oven to 400ºF. Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the buns from burning. Whisk together an egg with a splash of water. Gently brush the egg wash over the tops of the buns (Image 13) and sprinkle with sesame seeds or “everything but the bagel” seasoning (Image 14).
Place the parchment-lined baking sheet in the oven and bake the buns for about 20 minutes until lightly browned and reach an internal temperature of 190-195ºF and are golden brown (Images 15 & 16). Let cool on the baking sheet or remove to a cooling rack to cool completely before slicing and enjoying.
We love toasting our cooled burger buns and enjoying them with hamburgers, cheeseburgers, pulled pork and they even make an incredible sandwich. Enjoy!
How to Store Leftovers
Make a batch ahead of your next summer cookout—these freeze beautifully and reheat like a dream. Let buns cool completely. Then stick in an airtight container or bag and freeze for up to three months. Let them defrost. Toast if desired or warm up slightly in the microwave.
Amy’s Recipe Tip
Sometimes we like a stronger sour flavor in these hamburger buns. You can adjust the flavor through how you manage your sourdough starter, or use buttermilk in the dough instead of milk.
Frequently Asked Questions
Yes! Cut the dough into 10 pieces and roll them into rectangular hot dog-shaped buns instead of rolls. Proof and bake according to recipe directions. Or try this recipe for sourdough hot dog buns.
Buttermilk makes these buns more tender and adds a little more tang if you like that flavor. Milk also works well and is my preferred liquid in this recipe. You can also use water if you have a dairy allergy.
Sourdough Bun recipes
If you tried these Easy Sourdough Hamburger Buns or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Easy Sourdough Hamburger Buns
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Ingredients
Levain (overnight, 10-12 hours at 78ºF)
- 10 grams ripe/active sourdough starter, about 1 teaspoon
- 100 grams all purpose flour, about 3/4 cup
- 100 grams water, about 7 Tablespoons
Easy Sourdough Burger Buns
- 200 grams levain, about 3/4 cup
- 240 grams milk or buttermilk , see recipe notes, about 1 cup
- 1 large egg, about 50 grams
- 40 grams sugar, about 3 Tablespoons
- 515 grams bread flour, about 3 2/3 cup
- 10 grams salt, about 1.5 teaspoons
- 55 grams unsalted butter, softened, about 4 Tablespoons
Toppings
- 1 large egg, for egg wash
- a splash of water, for egg wash
- sesame seeds or everything but the bagel seasoning, to top
Instructions
Levain (overnight/12 hours at 78ºF)
- Mix together 10 grams of ripe and active sourdough starter with 100 grams flour and 100 grams water. Cover and let rise overnight or about 12 hours until it has many bubbles, doubled in size and peaked.
Easy Sourdough Burger Buns
- To the bowl of a stand mixer add levain, milk, egg, sugar, most of the bread flour and salt. Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. Knead together for 3-5 minutes until smooth. Note: If you already have ripe, bubbly, active sourdough starter on hand you can substitute 200 grams of it for the levain in this recipe.
- Cut the softened butter into 4 pieces and add them one at a time into the center of the dough as it mixes. Continue kneading for another 5 minutes until all the butter is incorporated and the dough is smooth and shiny.
- Put the dough in a container, cover it with plastic wrap or bowl cover and set it in a warm place for 4-5 hours. Dough temperature should be 78ºF during this bulk fermentation. If your dough is colder than 78ºF, you will want to extend bulk fermentation. If the dough is warmer, bulk fermentation will be a little shorter.
- At the end of bulk fermentation, the dough will have puffed up a little (maybe 30%) and feel smooth and airy. If it hasn't done these things, let it sit for a little longer. Note: At this point, you have the option to place the dough in the refrigerator overnight or for up to 48 hours. If you decide to refrigerate the dough, you may need to add a little extra time for the buns to rise once shaped.
- Dump the dough out onto a countertop. Cut the dough into 8 equal pieces, about 130 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension for the roll to rise.
- Line a large baking sheet with parchment paper and place dough balls on the baking sheet apart from each other. Cover the dough and let the buns rise until doubled in size, about 3-4 hours if kept at 78-80ºF. I like to set my covered dough on a proofing mat or in my oven with the light turned on. This keeps the buns in a warm (78-80ºF) environment to rise.
- You will know the burger buns have risen when they are puffed up and feel light and airy. The dough will not be hard or stiff. When you push in on the dough it will leave a small indentation in the dough, springing back just a little bit. If the dough springs back completely and the dough feels hard or compact, let it rise another half hour and check on it again. You may need to warm up the dough if it doesn't seem to be rising much.
- Once the buns have risen, preheat the oven to 400ºF (remove the buns from the oven first if they are in there for rising). Place a baking stone on the bottom rack of the oven to prevent the bottom of the buns from burning.
- Mix together the egg with a splash of water and brush egg wash on top of the buns if desired. Sprinkle with your favorite topping, ie: sesame seeds or "everything but the bagel" seasoning.
- Bake for about 18-20 minutes until light brown, baked through and the inside of the bun registers 190º-195ºF. Let cool completely before toasting or using as burger buns. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and clear instructions, came out great! Thank you!
Thanks for the review! Glad you loved the recipe!
Excellent burger buns! I’ll definitely make these form now on! I’m in Denver, CO so at higher altitude. I cut down the fermentation and rising times but other than that no changes. The buns are perfect! Big, soft and flavorful!
Thanks for the review! Glad you loved the recipe.
So, the first batch I cooked came out way too brown and a bit too hard, despite turning my hot oven down 20 degrees.( Celsius)..The next batch I had my oven down to about 170 Celsius and they turned out much softer. I also cooked them for only 12 minutes. Also a little sweet for my Australian taste buds. Definitely will be adding them to my list with just a couple of little tweaks.
By the way, thank you for your fabulous recipes.
I’m glad you found a way to tweak them to your liking – Thanks for your feedback!
Absolutely PERFECT! This was my first time making burger buns and this recipe made me look like a hero. I will probably make them a tiny bit smaller next time just because they were so much bigger than the burgers.
So glad they turned out great!
Hi! Have you ever frozen these? Do you think they would freeze well if you only use two at a time?
I love to bake a batch of these and keep them in my freezer for when I need them. You can bake and let the buns cool completely. Then stick in an airtight container or bag and freeze for up to three months. Let them defrost. Toast if desired or warm up slightly in the microwave. I would recommend freezing after you bake them, but if you want to try freezing them before you bake them, then you’ll need to increase your levain and keep in mind freezing uncooked sourdough breads with no commercial yeast can cause them to not rise as well (the freezer kills of some of the good bacteria in sourdough starter). They can definitely stay in the freezer longer after they have been baked!
Super easy and super yummy!! Never going back to store bought buns again. This is my go to recipe forever now
So glad you loved this recipe! Thanks for sharing your review.
Wow! Best hamburger buns ever, so soft and delicious. Thanks for the great recipe Amy.
So glad you loved this recipe! Thanks for sharing your review.
Definitely the best burger buns I have ever eaten or made! Light and soooo soft!
My mixer is very old and battled a bit with the dough hook, but I started it off with the mixer and finished kneading by hand.
Thank you Amy for sharing this amazing recipe with us!
I’m so glad you loved this recipe. Thank you for sharing your review!
Best buns I’ve ever made. Thank you for the recipe!
So glad you loved this recipe! Thanks for sharing.
When you say cover the buns, do you mean with plastic? A wet towel? A dry towel? Thank you.
I usually use a baking sheet cover. Plastic wrap also works well. If you are in a humid environment you could use a damp towel, but because of the long rise they can dry out and form a skin on the top a bit easier if not covered well.