These sourdough burger buns are soft, fluffy, and full of flavor. They’re naturally leavened with sourdough starter. Perfect for burgers and sandwiches, they’re super versatile and not difficult to make! The sourdough starter adds a subtle tang.

Flexible Timing and Starter Notes

Sometimes I prepare the dough the day before. I’ll give it a first rise at room temperature, then cold-proof it overnight in the refrigerator. The next day, I shape the burger buns, let them rise again, and bake. Alternatively, I sometimes mix the dough all in one day (not including feeding the starter) and shape and rise ready to bake in the evening.

Sourdough starter note: I usually prepare a separate levain for my bread. This is like a small, fed portion of my starter that I feed and use entirely in the dough. If you prefer to use your active starter directly, that works too! Simply substitute with around 100g of your active starter.

Related reading – Feeding Sourdough Starter – A Complete Guide

Close-up of freshly baked sesame seed buns on a cooling rack. The buns are golden brown with a light sprinkling of sesame seeds on top. The texture appears soft and fluffy.

How to make (by hand or stand mixer)

Kneading by hand: Mix everything except for the butter first to begin developing the gluten.

A ball of dough on a marble surface with chunks of butter partially embedded in it. Some butter pieces are placed in the background.

Add the butter cubes and knead them in. It will make the dough sticky at first.

A mound of raw, slightly textured dough rests on a smooth, white surface, ready for baking.

The dough will start sticky but will come together as you knead. Knead for around 8-10 minutes.

With a stand mixer

Attach the dough hook to your stand mixer. Knead the dough on medium speed for 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl.

Bulk ferment

Cover the dough and let it rise at room temperature until it’s has almost doubled in size. This will take about 4-6 hours, depending on the strength of your sourdough starter and the temperature of your kitchen.

shaping

Divide the dough into 9 equal portions. Shape them into smooth balls, place on a baking tray and gently flatten the dough ball slightly.

Ten balls of dough are placed on a marble surface, ready for baking. A gray cloth is partially visible in the background, adding texture to the minimalistic setting. The scene suggests a kitchen or baking preparation area.

Shape them into smooth balls, place on a baking tray.

A hand gently presses down on a round dough ball on a baking sheet lined with parchment paper. Several other dough balls are nearby, and a cloth can be seen in the background.

Gently flatten each dough ball slightly.

Proof the Dough

Cover the buns and let them proof at room temperature for 2-4 hours, or until they have about doubled.

Freshly made dough balls topped with sesame seeds rest on a baking sheet covered with parchment paper. They are evenly spaced and ready to be baked. A cloth can be seen in the background.

Brush the tops with egg wash and sprinkle with sesame seeds.

Freshly baked sesame seed hamburger buns are displayed on a cooling rack. One bun is sliced open, revealing the soft, fluffy interior. A light cloth napkin is partially visible in the background.

Bake until golden brown.

TIPS

Sourdough starter: Make sure your sourdough starter is active and bubbly for the best rise.
Hydration: Don’t be tempted to add too much flour, the dough should be slightly sticky but manageable.
Rising time: Give the dough enough time to rise, this will change depending on your environment.
Even shapes: Weigh the dough pieces to ensure evenly sized buns.

Storing and Freezing

Storing: Keep the buns in an airtight container at room temperature for up to 3 days. Reheat them in the oven or microwave to restore softness.
Freezing: These buns freeze really well! Let them cool completely, then freeze in a zip-top bag for up to 3 months. Thaw at room temperature and warm before serving.

Related recipes

Freshly baked sesame seed sourdough buns are arranged on a cooling rack. One bun is cut in half, revealing a soft, fluffy interior. The golden-brown crust is speckled with sesame seeds.

Sourdough Burger Buns

Elien Lewis

These sourdough burger buns are soft, fluffy, and full of flavor. They’re naturally leavened with sourdough starter. Perfect for burgers and sandwiches.

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Prep Time 30

Cook Time 25

Proofing time 8

Course Bread

Cuisine American

Servings

Calories 265 kcal

Ingredients

Levain

20 g starter
60 g all-purpose flour
60 g water

Burger bun dough

440 g grams all-purpose flour
20 g grams granulated sugar
8 grams salt
180 grams water
120 grams whole milk
all the levain around 100g active starter
45 grams butter softened to room temperature

Egg wash

1 large egg
1 tablespoon water
Sesame seeds

Instructions

Levain

About 10-12 hours before you plan to bake, mix all the levain ingredients until well combined. Scoop the mixture into a clean jar, cover it loosely, and leave it in a warm spot to double in size.

Dough

Once the starter has doubled, combine the flour, sugar, and salt in a large bowl. Add the water, milk, and sourdough starter, then mix until a shaggy dough forms. Transfer the dough to a workbench and use the slap-and-fold kneading method to bring it together. Knead for about 5 minutes to begin developing the gluten.
Add the cubed butter, a few pieces at a time, kneading until fully incorporated. The dough will become sticky at first, but the initial kneading helps maintain its strength. Continue slapping and folding for another 3–4 minutes until the dough is smooth (though it may still be slightly sticky). This step can also be done with a stand mixer and dough hook.
Overnight Option: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot (around 25°C/77°F) for 3–4 hours, or until almost doubled. For a warm, humid environment, place the bowl in a turned-off oven with a large cup of boiled water, refreshing the water as it cools. Once risen, cover the bowl tightly and refrigerate overnight.
No Fridge Proof: If skipping the overnight proof, let the dough rise at room temperature until doubled, then proceed to shaping.

Shaping

Punch down the dough and transfer it to a floured work surface. Shape it into a single ball and weigh it. Divide the total weight by 9 to determine the size of each bun.
Roll each piece into a tight ball using the claw-hand technique: curve your fingers over the dough, gently pressing and rotating it in small circles until smooth.
Place the shaped buns on a parchment-lined baking tray. Dip your fingers in water and gently flatten each ball slightly to create a wider bun shape. Cover loosely and let the buns rise in a warm spot for 2–4 hours, or until doubled in size.

Bake the Buns

Preheat your oven to 200°C/400°F. Lightly beat an egg with 1 tablespoon of water, then brush it over the buns. Sprinkle with sesame seeds.
Bake for 22–25 minutes, or until the buns are a deep golden brown. Let them cool on a wire rack before serving.

Notes

I usually make a separate levain for my bread—it’s like a little offshoot of my starter that I feed to use the whole thing in the dough. But if you feed your starter differently, all good! Just use around 100g of your active, bubbly starter.

Storing and Freezing

Storing: Keep the buns in an airtight container at room temperature for up to 3 days. Reheat them in the oven or microwave to restore softness.
Freezing: These buns freeze really well! Let them cool completely, then freeze in a zip-top bag for up to 3 months. Thaw at room temperature and warm before serving.

Nutrition

Serving: 1gCalories: 265kcalCarbohydrates: 46gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 33mgSodium: 392mgPotassium: 88mgFiber: 2gSugar: 3gVitamin A: 177IUCalcium: 30mgIron: 3mg

Keyword burger buns, Sourdough

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Sourdough Burger Buns