Easy To Make Sourdough Buns Recipe

This easy-to-make sourdough buns recipe is made with sourdough starter and very little hands-on time. You’ll also find that my baking schedule is perfect for those who work outside the home, plus there’s no kitchen scale needed!

sourdough buns recipe

Sourdough buns offer a delightful twist to traditional bread rolls, with a tangy flavor and airy texture that comes from the natural fermentation process of sourdough. In this recipe, I promise simplicity and ease, making it accessible even to beginners in the kitchen. With just a handful of ingredients and straightforward steps, you can enjoy homemade sourdough buns that are perfect for sandwiches, burgers, or simply enjoyed on their own.

This recipe makes 6-8 burger buns. My family tends to like smaller buns and larger burgers so I use this recipe to make 8 buns which is perfect for our large family but if you need more, feel free to double the recipe. 

Ingredients 

If you’ve ever glanced at the list of ingredients on store-bought buns, you may have been surprised by its length. In contrast, this sourdough burger buns recipe is simple, requiring only a handful of basic pantry staples. By using straightforward ingredients, you have better control over what goes into your buns, ensuring a healthier and more wholesome option for your family.

  • 3 cups all-purpose flour 
  • ½ cup active sourdough starter
  • ¾ cup water
  • 1 tsp salt
  • 1 tsp salt
  • 2 Tbsp honey
  • ¼ cup melted butter 

Want to make your own sourdough starter? Grab my free step-by-step instructions HERE!

How to Make Sourdough Buns

Feed your starter. You’ll need 1/2 cup of active, bubbly starter for this recipe. I suggest feeding 1 cup of flour and 1 cup of water to 2 tablespoons of starter. This will make more than enough active starter (leaven) but you can add the leftover to your discard jar or double your recipe. 

Once your starter has doubled, add all of the ingredients except for the egg (it’s used for the egg wash)to the bowl of a stand mixer. Knead with your dough hook attachment for 5 minutes. 

Remove your dough and place it in a greased bowl. Cover with plastic wrap and leave it at room temperature for 8 hours. 

At this point, you have 2 options…

Divide dough using a bench scraper, shape your sourdough hamburger buns, and place them on a baking sheet. Cover your shaped buns and allow a second rise on your pan for 1-2 hours. Rise time may vary based on the temperature of your kitchen. 

Then add egg wash and sesame seeds if you like and bake at 350°F for 25 minutes. They are done when the tops are a golden brown color.

OR place your dough in the fridge and long ferment overnight. 

If you long ferment…

  1. Take your dough out of the fridge the next day and divide it into 8 equal pieces. Shape your buns. 
  2. Place your buns on a baking sheet and cover until they have doubled. 
  3. Add a little egg wash and sesame seeds if you like. 
  4. Bake at 350° for 25 minutes. 

Sample Baker’s Schedule

I love to provide baking schedules that can fit anyone’s schedule! You don’t have to be a stay-at-home mom to bake with sourdough, you just need to have a plan and that’s what I’m providing for you below. 

8:00 pm: Feed your starter before bed so that it has time to double overnight. 

7:00 am: Mix your dough, cover, and leave at room temperature throughout the day or at least for 8 hours. 

4:00 pm: Remove dough from the bowl, divide, and shape. Place buns on a baking sheet and cover for an hour. 

5:00 pm: Add egg wash and bake your homemade hamburger buns!

Tips for Success

  • To ensure success in making sourdough burger buns, it’s crucial to allow ample time for bulk fermentation, allowing the dough to develop flavor and texture. 
  • When transferring the dough, opt for a large bowl to provide enough space for proper rising, resulting in light and airy buns. 
  • For a more nutritious option, consider substituting a portion of all-purpose flour with whole wheat flour, adding depth of flavor and additional nutrients. 
  • Additionally, using bread flour can enhance the structure and chewiness of the buns, perfect for holding all your favorite burger toppings.

Serving Suggestions 

Sourdough buns are incredibly versatile and can be enjoyed in various ways. Use them as sandwich buns for your favorite fillings like chicken salad or BBQ chicken or pork. If you prefer soft dinner rolls, simply divide the dough into smaller portions before baking for soft and fluffy sourdough dinner rolls that pair perfectly with any meal. For an extra burst of flavor, top the buns with melted butter and dried onions before baking, creating a delicious flavor.

Additional Sourdough Recipes

​Same-Day Sandwich Bread
Easy Overnight Sourdough Bread
Sourdough Pancakes

Embracing the routine of cooking from scratch in your kitchen can be a life changing journey, offering not only delicious and nutritious meals but also a deeper connection to the food you prepare. Cooking from scratch doesn’t have to be time consuming or complicated! Simple ingredients make simple meals. If you’re ready to embrace cooking from scratch, I’m excited to offer you a free beginner’s guide to getting started. This guide will provide you with practical tips, simple recipes, and a pantry list to help you navigate scratch cooking with confidence and ease. 

Sourdough Burger Buns

Light and airy sourdough buns made with sourdough starter and very little hands on time.
Prep Time 10 minutes
Cook Time 25 minutes
Fermentation 8 hours
Servings 6 buns

Ingredients

  • 3 cups all-purpose flour
  • ½ cup active sourdough starter
  • ¾ cup water
  • 1 tsp salt
  • 1 tsp salt
  • 2 Tbsp honey
  • ¼ cup melted butter
  • 1 egg for egg wash

Instructions

  • Feed your starter. You’ll need 1/2 cup of active, bubbly starter for this recipe. I suggest feeding 1 cup of flour and 1 cup of water to 2 tablespoons of starter. This will make more than enough active starter (leaven) but you can add the leftover to your discard jar or double your recipe.
  • Once your starter has doubled, add all of the ingredients except for the egg (it’s used for the egg wash)to the bowl of a stand mixer. Knead with your dough hook attachment for 5 minutes.
  • Remove your dough and place it in a greased bowl. Cover with plastic wrap and leave it at room temperature for 8 hours.
  • At this point, you have 2 options…
  • OPTION 1: Divide dough using a bench scraper, shape your sourdough hamburger buns, and place them on a baking sheet. Cover your shaped buns and allow a second rise on your pan for 1-2 hours. Rise time may vary based on the temperature of your kitchen.
  • Then add egg wash and sesame seeds if you like and bake at 350°F for 25 minutes. They are done when the tops are a golden brown color.
  • OPTION 2: Place your dough in the fridge and long ferment overnight.
  • If you long ferment…
  • Take your dough out of the fridge the next day and divide it into 8 equal pieces. Shape your buns.
  • Place your buns on a baking sheet and cover until they have doubled.
  • Add a little egg wash and sesame seeds if you like.
  • Bake at 350° for 25 minutes.

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