sourdough burger buns recipe
The Best sourdough burger buns recipe
I love this recipe because it’s simple enough to make from scratch without taking up too much time, but it still delivers that restaurant-quality texture. There’s something satisfying about kneading dough by hand, letting it rise just right, and then shaping it into buns that hold up to everything from juicy burgers to grilled cheese. Plus, sourdough has a lot of health perks—it’s packed with probiotics from the starter, which helps digestion, and it’s naturally gluten-rich, so it’s great for keeping you full longer. It’s not just a treat for your taste buds, it’s a little something good for your body too. Whether you’re feeding a crowd or just making a quick meal for the family, these buns are a reliable favorite.
Easy Sourdough Burger Buns
Crispy, chewy sourdough burger buns that hold up perfectly to juicy patties. Perfect for a classic burger night at home.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 egg white
- 1 tbsp melted butter
- 1 tsp honey
👨🍳Directions
-
1
Activate the yeast by mixing warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F. Punch down the dough and divide into 8 equal pieces. Roll each into a 3-inch round bun shape. -
5
Place buns on a parchment-lined baking sheet. Brush tops lightly with egg white mixed with melted butter and honey. Bake for 15–18 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Stand mixer or kitchen aid
- Parchment paper
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Sourdough Burger Buns Works
❓ Frequently Asked Questions About Sourdough Burger Buns
How long do I need to let the sourdough starter rest before using it for the buns?
Use the starter when it’s at peak activity—typically when it’s doubled in size within 4–6 hours after feeding, or when it’s bubbly and smells tangy but not overly sour. If your starter is weak, let it sit for an extra day or two before starting the buns.
Can I use store-bought sourdough discard instead of active starter for these buns?
Yes! If you have discard that’s been refrigerated for up to 3 days, you can use it straight from the fridge. For best results, let it sit at room temperature for 2–3 hours before mixing to revive it slightly.
What if my dough turns out too dense or dry? How do I fix it?
If the dough feels stiff, add 1–2 tablespoons of warm water and knead gently to loosen it. If it’s too sticky, sprinkle a little flour on your hands and work it into the dough. Overproofing can also make it dense—check the dough’s rise time and adjust feeding intervals if needed.
How do I ensure the buns stay soft after baking?
Let the buns cool on a wire rack for 10 minutes after baking, then transfer them to a cool, dry place (like a bread bin or sealed container with a damp towel). Avoid storing them in the fridge—reheat in a toaster or oven for 1–2 minutes to restore softness.
Can I make these buns ahead of time and bake them later?
Yes! Shape the dough, let it rise at room temperature, then refrigerate it overnight. Shape again in the morning, let it rise at room temperature for 1–2 hours, then bake as directed. The flavor will deepen with a longer cold rest.
