How to make Sourdough Hamburger Buns | Easy and Soft

These sourdough hamburger buns are a staple here on the Homestead. They are soft and delicious! Perfect for burgers or sandwiches!

*This post contains affiliate links. I may make a small commission on sales at no extra cost to you*

Sometimes you just need a burger and some fries! And, this sourdough hamburger bun recipe makes the burgers so much better!

The warm weather also makes me want to make more and more long fermented sourdough bread products. Sourdough loves the warmer weather.

A few days ago, my husband and I were talking about grilling for the weekend and I got so excited. I knew I wanted a burger, so, I went back in my recipes and realized I needed a hamburger bun recipe that I can use all summer.

These are made with freshly milled hard white wheat flour, but, you can definitely make these with all-purpose flour. You’ll never want to buy store-bought buns again after making these!

This recipe is a same day recipe, however, you can mix these up in the evening and give them a 2-3 hour rise on the counter, then place the dough in the fridge overnight and shape in the morning. This makes the recipe very flexible for busy summer routines.

I recently realized that to get the best results with freshly milled flour, it needs to be kneaded for a longer period of time.

Prior to this, I would knead the dough in the mixer for 6-8 minutes, however, I have since been kneading for more like 15 minutes or until the dough passes the windowpane test.

I went more in detail in this post: https://therosehomestead.com/whole-grain-sourdough-tips/

I have found that the results are so much better now and I am renewed in my love for baking with whole grain flour!

For this recipe, you will need:

1. Flour
2. Water
3. Active/Fed Sourdough Starter
4. Salt
5. Oil/Butter
6. Honey (optional)

Flour

I used freshly milled hard white wheat. I grind mine to a bread flour consistency. You can use All-Purpose, Bread flour, or store bought whole wheat.

This is the grain mill I have used for many years: Nutrimill Grain Mill

Just keep in mind, you only want to add enough flour for the dough to pull from the sides of your mixing bowl.

Water

Use filtered water. Most tap water will be chlorinated which can hinder the good bacteria in the sourdough starter.

Active Sourdough Starter

Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

I use my starter straight from the fridge until it needs to be fed again.

Sourdough discard is starter that is hungry and may have a liquid on top and an acetone odor.

Salt

A good quality salt is ideal. We use Redmond’s Real Salt, but, any kind of sea salt works great.

Oil/Butter

I use Olive Oil, but, melted butter would be wonderful in these hamburger buns!

Honey

Honey is optional, however, if you are using freshly milled flour, the honey really lightens the stronger flavor of the whole wheat flour.

For full ingredient amounts, see recipe card below

If you want to browse all of my sourdough recipes, click here: https://therosehomestead.com/category/sourdough/

For my sourdough hot dog buns recipe, click here: https://therosehomestead.com/easy-sourdough-hot-dog-buns/

Step By Step Instructions for making Sourdough Buns

In the morning, add the water, oil, honey, and sourdough starter to the bowl of a stand mixer with a dough hook attachment.

Add 2 cups of flour and the salt. Turn mixer on speed 2 and continue adding just enough flour to clean the sides of the bowl.

Continue to knead on speed 2 for 10 minutes.

This is the stand mixer I use: Nutrimill Mixer

Alternatively, you can mix the dough in a large mixing bowl and knead by hand.

Place the dough in a large bowl, cover with plastic wrap, and allow to rise for 4-8 hours at room temperature. At this point you can either proceed with shaping the buns or put the dough in the fridge until you are ready for the next step.

This first rise is called the bulk fermentation.

If your house is on the cool side, find a warm place for this first rise.

Turn the dough onto a work surface and divide into 8 equal pieces.

Shape each piece of dough by rolling the dough into a ball shape. A bench scraper is handy to pull the dough balls toward you on the counter to build tension for better oven spring.

Place each dough ball on a parchment paper lined baking sheet, cover, and allow to rise for an additional 1-2 hours.

Alternatively, you can mix the dough the evening before and place in the fridge before bed. Divide and shape the dough the next morning and allow to rise for 1-2 hours.

Preheat the oven to 375 degrees F. Brush the buns with an egg wash and sprinkle the tops with sesame seeds. This is optional, but, really gives the buns a fancy feel!

Bake for 15-18 minutes or until lightly golden brown.

Storage Tips

Store in a plastic bag or airtight container on the counter for up to 3 days.

These sourdough hamburger buns can be frozen in a freezer safe bag for up to 3 months.