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Sourdough Hamburger Buns

Fresh sourdough hamburger buns on a wire rack
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Golden, soft-on-the-inside, lightly tangy sourdough buns that hold their own against juicy burgers, breakfast stacks, or veggie patties. Bonus: they freeze beautifully.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration, bubbly and fed)
  • 180g warm milk (or water for dairy-free option)
  • 350g bread flour (or use part all-purpose if needed)
  • 30g unsalted butter (softened, room temp)
  • 15g sugar or honey (adds flavor and feeds the starter)
  • 7g salt (don’t skip it – flavor + gluten strength)
  • (Optional) 1 egg, beaten (for glossy egg wash on top)
  • (Optional) Sesame seeds for topping
  • (Optional) Swap 50g of bread flour with whole wheat flour for nuttier taste

Instructions

  1. Step 1: Feed Your Starter
    Feed your sourdough starter about 4–6 hours before using.
    Should be bubbly and pass the float test when ready.
  2. Step 2: Mix Ingredients
    In a large bowl, combine:
    100g starter
    180g warm milk
    15g sugar or honey
    Stir in:
    350g bread flour
    30g softened butter
    7g salt Mix until a rough,
    sticky dough forms.
  3. Step 3: Autolyse (Optional but helpful)
    Let dough rest for 30 minutes after initial mixing.
    Helps develop gluten naturally before kneading.
  4. Step 4: Knead & Stretch
    Knead by hand or with dough hook for 3–5 minutes until smooth.
    Or do 3–4 stretch & folds every 30 minutes during bulk ferment.
  5. Step 5: Bulk Fermentation
    Cover dough and let rise at room temp (4–6 hours).
    Dough should puff up noticeably, especially after stretch & folds.
  6. Step 6: Divide & Shape
    Divide into 6–8 equal portions (about 80–100g each).
    Shape into tight, smooth balls with good surface tension.
    Place on parchment-lined tray with spacing.
  7. Step 7: Final Proof
    Let shaped buns rest 1–2 hours at room temp, or overnight in the fridge.
    They should puff and jiggle slightly when touched.
  8. Step 8: Bake!
    Preheat oven to 375°F (190°C).
    Brush with egg wash (if using) and sprinkle with sesame seeds.
    Bake for 20–25 minutes until golden brown.
    Internal temp should reach 200°F (93°C) for doneness.
  9. Step 9: Cool & Serve
    Let buns cool on a rack before slicing.
    Store extras in airtight container (2–3 days) or freeze (up to 3 months).

Notes

  • Don’t rush proofing. Underproofed = dense. Overproofed = flat. You want a gentle, jiggly puff.
  • Use bread flour for chewy, structured buns. All-purpose works, but won’t be as tall.
  • No milk? Sub water or plant milk. It won’t be as rich, but still delicious.
  • Want them vegan? Skip the egg wash and use a plant-based milk wash with a drizzle of maple syrup

Nutrition

Find it online: https://www.amgroyal.com/sourdough-hamburger-buns/