Fluffy and filling Sourdough Burger Buns are perfect for all your summer cookouts! This same-day recipe is quick, easy, and so delicious! So fire up the grill and top these tasty buns with a juicy burger and all your favorite fixings.
Now that the weather is warming up here int the midwest, it’s about time we fire up our grills and head outside! And what better way to welcome the summer season than with this fluffy and delicious Sourdough Burger Buns recipe!
Seriously, just like my Sourdough Hot Dog Buns, these burger buns are golden brown, with a soft, fluffy interior and just the right amount of sourdough tang.
They’re the perfect vessel for a hot, juicy burger and all your favorite toppings stacked high! You won’t believe the flavor as well – just a touch of sourdough tang to elevate your favorite barbecue meal.
Better yet, they’re easy to prepare and shape, making them a perfect addition to your cookout.
This is a same-day recipe, so you can have fresh, homemade buns ready in no time. Whether it’s Memorial Day, Labor Day, the Fourth of July, or any summer barbecue, these Sourdough Burger Buns will be a go-to recipe all summer long.
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Why You’ll Love This Recipe:
SOFT AND DELICIOUS:
With a golden exterior and fluffy crumb, these homemade burger buns are great for feeding a crowd at your next cookout.
SAME-DAY RECIPE:
Start preparing your dough in the morning and you will be baking fresh sourdough buns just in time for your next family barbecue.
EASY TO MAKE:
With the help of a stand mixer, kneading the dough is a breeze. Knead with a dough hook attachment for 10-15 minutes to build strength for super soft and chewy Hamburger Buns. If you do not have a stand mixer, don’t sweat it! Simply knead the dough by hand for the same amount of time.
Ingredients
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Milk – Adding milk instead of water to this dough creates for a softer crumb. It can also be substituted with other non-dairy milk options like almond milk.
Butter – Salted or unsalted butter will work just fine.
Sourdough Starter – Unlike a store-bought bun, that uses commercial yeast to rise, Sourdough Burger Buns use active sourdough starter to help the dough rise.
Sugar – Just a touch of sweetness to these burger buns. Cane sugar or honey can be used as substitutes.
Eggs – One large egg, plus an extra egg yolk with help to make the crumb of these buns extra soft and chewy!
Flour- Though you can make these buns with all-purpose flour, I highly recommend using bread flour. Bread flour has a higher protein content which will give you fluffier buns.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Supplies
Stand Mixer or Large Mixing Bowl
Spatula
Bench Scraper (optional)
Basting Brush
Sample Baking Schedule
Same-day Bake
9 am– Prepare the dough
9:30 am – Knead
10 am – First rise
2pm – Shape, then second rise
4 pm – Bake & enjoy!
Two-day Bake
5 pm – Prepare the dough
5:30 pm – Knead
6 pm – First rise
10 pm – Shape, then pop into the fridge overnight
Next day
1pm – Remove from the fridge for second rise
4 pm – Bake & enjoy!
How to Make Sourdough Burger Buns
MAKE THE DOUGH:
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot (higher than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
Meanwhile, add the active starter, egg, egg yolk, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a kitchen towel, or what I like to use – a reusable shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
KNEAD:
After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 – 15 minutes.
You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
Place the dough in a warm place in your kitchen and allow the dough to at least double in size.
In a 68 degree kitchen, the first proof should take about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.
SHAPE:
Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
Gently stretch the dough into a rough rectangle shape. With a bench scraper or serrated knife, cut the dough into 8 equal pieces for large burger buns (about 130g each) or 10 standard sized burger buns (about 106g each).
Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
Once shaped, cover the shaped buns with a damp tea towel or another large baking sheet, and let the dough rest for its second rise. The final rise can take about an hour or so, again rise times greatly depend on the temperature of your kitchen. You will know the final proof is complete when the burger buns have grown and look puffy.
Not ready to bake these in the same day? No worries! Cover the shaped buns with plastic wrap and store them in the fridge overnight. A few hours before you’re ready to bake the buns, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.
BAKE:
Heat oven to 375 degrees f. In a small bowl, whisk together an egg and a splash of water, then brush the top of each bun with the egg wash with a pastry brush. This will help them to get that lovely golden brown color. Top with sesame seeds, if desired.
Bake for 20-25 mins minutes or until the homemade Sourdough Hamburger Buns are beautifully golden brown. I like to check the buns around 15 minutes. If they are starting to brown too quickly, cover the buns with aluminum foil and continue to bake. Completely cooked buns will have an internal temperature is 190 degrees F.
Remove the Sourdough Buns from the oven and let them cool on a cooling rack. Serve the Sourdough Burger Buns at room temperature with a juicy grilled burger and toppings of choice!
How to Store
Store leftover buns in an airtight container or ziplock bag for up to 3 days. The following day, I like to pop them in the microwave just for 30 seconds to make them extra soft again.
These buns also freeze well. Allow the burger buns to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store them in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy Sourdough Burger Buns in a pinch.
FAQs:
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
If you do not have bread flour, all-purpose flour can be swapped as a 1:1 ratio. However, I highly suggest using bread flour for this recipe. All-purpose flour has a lower protein content than bread flour, so it won’t be as soft and fluffy as Sourdough Hamburger Buns made with bread flour.
Happy grilling!
More Sourdough Recipes Like This:
Sourdough Hotdog Buns
Soft Sourdough Dinner Rolls
Sourdough Sweet Potato Rolls
Easy Sourdough Burger Buns (Same-Day Recipe!)
Fluffy and filling Sourdough Burger Buns are perfect for all your summer cookouts! This same-day recipe is quick, easy, and so delicious! So fire up the grill and top these tasty buns with a juicy burger and all your favorite fixings.
Ingredients
- 1 cup warm milk (240g)
- 4 Tablespoons unsalted butter (57g)
- 1 cup active sourdough starter (200g)
- 2 Tablespoons sugar (24g)
- 1 egg + 1 egg yolk
- 3 1/2 cups + 1 Tablespoon bread flour (500g)
- 1 1/2 teaspoons salt (11g)
- egg wash
Instructions
Find 2 Sample Baker's Schedules below!
MAKE THE DOUGH:
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
1. Heat 4T (57g) butter and 1 cup (240g) milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot (hotter than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
2. Meanwhile, add 1 c (200g) active starter, 1 egg, 1 egg yolk, and 2T (24g) sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter mixture.
3. To the wet ingredients, add 3 1/2c + 1T (500g) bread flour and 1 1/2 tsp (11g) salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
4. The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a kitchen towel, or what I like to use – a reusable shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
KNEAD:
5. After 30 minutes, remove the cover and knead the dough with the dough hook attachment at medium speed for 10 – 15 minutes.
6. You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, tacky, not sticky, to the touch, and it will pass the windowpane test.
This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
7. Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
8. Place the dough in a warm place in your kitchen and allow the dough to at least double in size.
In a 68 degree kitchen, the first proof should take about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.
SHAPE:
9. Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
10. Gently stretch the dough into a rough rectangle shape. With a bench scraper or serrated knife, cut the dough into 8 equal pieces for large burger buns (about 130g each) or 10 standard sized burger buns (about 106g each).
11. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
12. Once shaped, cover the shaped buns with a damp tea towel or another large baking sheet, and let the dough rest for its second rise. The final rise can take about an hour or so, again rise times greatly depend on the temperature of your kitchen. You will know the final proof is complete when the burger buns have grown and look puffy.
Not ready to bake these in the same day? No worries! Cover the shaped buns with plastic wrap and store them in the fridge overnight. A few hours before you're ready to bake the buns, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.
BAKE:
16. Preheat the oven to 375 degrees F.
17. In a small bowl, whisk together an egg and a splash of water, then brush the top of each bun with the egg wash with a pastry brush. This will help them to get that lovely golden brown color. Top with sesame seeds, if desired.
18. Bake for 20-25 mins minutes or until the homemade Sourdough Burger Buns are golden brown. I like to check the buns around 15 minutes. If they are starting to brown too quickly, cover the buns with aluminum foil and continue to bake. Completely cooked buns will have an internal temperature is 190 degrees F.
19. Remove the Sourdough Burger Buns and let them come to room temperature before slicing and topping them with your meat and toppings of choice!
Notes
BAKER'S SAMPLE SCHEDULE
SAME-DAY BAKE
9 am- Prepare the dough
9:30 am - Knead
10 am - First rise
2pm - Shape, then second rise
4 pm - Bake & enjoy!
TWO-DAY BAKE
5 pm - Prepare the dough
5:30 pm - Knead
6 pm - First rise
10 pm - Shape, then pop into the fridge overnight
Next day
1pm - Remove from the fridge for second rise
4 pm - Bake & enjoy!
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
HOW TO STORE
Store leftover buns in an airtight container or ziplock bag for up to 3 days. The following day, I like to pop them in the microwave just for 30 seconds to make them extra soft again.
These buns also freeze well. Allow the burger buns to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store them in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy Sourdough Burger Buns in a pinch.
FAQS:
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
If you do not have bread flour, all-purpose flour can be swapped as a 1:1 ratio. However, I highly suggest using bread flour for this recipe. All-purpose flour has a lower protein content than bread flour, so it won't be as soft and fluffy as Sourdough Burger Buns made with bread flour.
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