Description
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
- 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. - 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. - Step 3: Autolyse (Optional but helpful)
Let dough rest for 30 minutes after initial mixing.
Helps develop gluten naturally before kneading. - 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. - Step 5: Bulk Fermentation
Cover dough and let rise at room temp (4–6 hours).
Dough should puff up noticeably, especially after stretch & folds. - 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. - 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. - 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. - 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
- Prep Time: 30 minutes (active)
- Cook Time: 25 minutes
- Category: Bread, Buns
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: ~210
- Sugar: 2g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: sourdough hamburger buns, homemade burger buns, sourdough rolls