Easy Sourdough Burger Buns (Same-Day Recipe!)
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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.
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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
Sourdough Burger Buns Recipe
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Ingredients
- 240 grams warm milk 1 cup
- 57 grams unsalted butter 4 Tablespoons
- 200 grams active sourdough starter 1 cup
- 24 grams sugar 2 Tablespoons
- 1 egg
- 1 egg yolk
- 500 grams bread flour 3 1/2 + 1 Tablespoon
- 11 grams salt 2 teaspoons
- egg wash
Instructions
MAKE THE DOUGH:
- 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 (hotter than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.240 grams warm milk, 57 grams unsalted butter
- 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 mixture.This can also be done by hand. Increase the knead time to 15-18 minutes.200 grams active sourdough starter, 24 grams sugar, 1 egg, 1 egg yolk
- To the wet ingredients, add the bread 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.500 grams bread flour, 11 grams salt
- The dough will look thick and sticky, like a cake batter. Cover with plastic wrap or a clean kitchen towel, 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 at medium speed 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, 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.
- Remove the dough and place it in a lightly greased straight-edge bowl. I like to use butter or olive oil. Cover it again.I love using this straight-edge bowl because it allows me to clearly see when the dough is done rising.
BULK FERMENTATION:
- Place the dough in a warm place in your kitchen and allow the dough to at least double in size. In my 70 degree F 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.
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 clean 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. Place the shaped buns on a baking sheet lined with parchment paper. Repeat until all the rolls are shaped.
- Once shaped, cover the shaped buns with a plastic cover or plastic wrap, and let the dough rest for its second rise. In my 70 degree F kitchen, the second rise took about 1-2 hours. 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! See directions in the Notes section below.
BAKE:
- Preheat the 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.egg wash
- 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.
- Remove the Sourdough Burger Buns and let them come to room temperature before slicing and topping them with your meat and toppings of choice!
Hi, love your recipes and would love to try this. Is there anyway to do it without a stand mixer? Thanks!
Hi Stacee! Thank you so much! I’m glad you are enjoying the recipes! Yes, you can mix and knead the dough by hand. But to forewarn you, it will be a bit of an arm workout, but not impossible. Continue to knead the dough until it passes the windowpane test. Enjoy!
I have been making these without a stand mixer. I am likely not kneading the dough enough so the end product may not be perfect but it’s still been delicious and better than anything I could buy.
Aren’t they so tasty? We can’t get enough of them! Thank you so much for sharing!
This is my favorite sourdough brioche hamburger bun recipe! Can I make this as a loaf of brioche bread? Do you know what temp or how long it should take to bake?
Hi Pamela! I’m so glad you love the burger bun recipe! I haven’t personally tested it as a loaf, but it should work well. I’d recommend shaping it into a loaf and placing it in a greased 9×5-inch pan. As for baking, a typical brioche loaf bakes at 350°F (175°C) for about 30-40 minutes. You’ll want to check for a deep golden brown color and an internal temperature of around 190-200°F (88-93°C) to ensure it’s fully baked. If you give it a try, I’d love to hear how it turns out!
I love these burger buns! So easy to make and delicious. Even my kids ate them! P.S. THANK YOU for how you write your recipes–I so appreciate that you have written in the instructions the ingredients and their quantities with each step so I don’t have to keep flipping back and forth to the front page (and so I don’t forget an ingredient!) Also, thank you for providing how many grams of dough for the different bun sizes. Your recipes are all amazing and the formatting keeps me coming back for more because they’re so easy to follow (and the food is always delicious!). <3
You are so welcome, Jenna! So glad the recipe is easy to follow and that everyone enjoyed them! Thank you so much for your sweet comment.
Hi this recipe looks amazing and I can’t wait to try! Is there a way to substitute the milk and butter for nondairy options?
Hi Esther! Thank you! I’m so glad you’re excited to try them! Yes, you can absolutely substitute both the milk and butter with non-dairy options. I recommend using an unsweetened non-dairy milk (like almond, oat, or soy) and a stick-style vegan butter for best results. The texture should still be soft and fluffy! Let me know how they turn out for you—I’d love to hear.
Planning to make both hamburger and hot dog rolls tomorrow. First time making rolls!! If I plan on doing the 2 day bake, do I let the shaped dough rise again before placing in the fridge or do I let them rise again after taking the out of the fridge? Thanks!!
Hi Stephanie! How exciting! I hope you loved both of these recipes. For the second rise, you’ll want to pul the buns out the fridge and let them rise at room temperature, then bake.
Loved the hot dog rolls I was hopibg to use that recipe to make hamburger buns they were fantastic, these recipe does not look the same do not care about the overnight ferment, should I just use the hot dog recipe for hamburger buns,
Never mind I think the same day is the one for the hot dog rolls I made, so that is what I will do this appears the same so will do these today, hot dog was delicious
Hope you love it!
Hello!
I’m in the process of making these buns. I tried following the recipe but I couldn’t get my dough to stop clinging to the sides of the mixing bowl by following the recipe only. It was necessary to add another full cup of flour gradually to get the dough to release from the sides and form a ball that did not stick to the sides. I did try to follow the recipe quite accurately and had a problem at the point where the recipe says:
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.
Thanks so much for the feedback and for giving the recipe a try! Dough can definitely vary based on things like flour brand, humidity, and how packed the flour was when measured—so it’s totally okay that you needed to add a bit more. It sounds like you handled it perfectly by adjusting as needed to get that smooth, elastic dough. I hope the buns turned out great in the end! Let me know how they baked up!
Hello!
I am using all purpose flour and my bag says 1 cup=120 grams. So 3.5 cups would =420g. Should I still do the 500grams the recipe calls for?
Thank you! Love all of your recipes
Great question! I always go by weight rather than cup measurements, since cup weights can vary from brand to brand and even how you scoop. For my recipes, 1 cup = 140g, so you’ll want to follow the 500g listed in the recipe for the most accurate results. And thank you so much! Thrilled to hear you are loving the recipes.
Looking forward to making these-was curious if wanting to add in like cheese&jalapeño when would that inclusion be added? Thank you &bless!!!
That sounds delicious! You can add the cheese and jalapeños right at the end of mixing or during the kneading. This helps evenly distribute the mix-ins without overworking the dough. Just be sure to pat the jalapeños dry if they’re from a jar so they don’t add extra moisture. Enjoy those flavorful buns!
Would I be able to half this recipe? Should Inonky add one egg instead of one and a yolk? Thanks!
Yes, you can absolutely halve this recipe! If you’re cutting it in half, using one whole egg (instead of one egg + one yolk) and reduce the water by 12 grams. This will help to keep the hydration and richness balanced.
If I shaped these differently would they work for hot dog buns?
Absolutely! You can find my Sourdough Hot Dog Buns recipe here for step-by-step directions on how to shape!